Wednesday, March 23, 2016


Cordon bleu is a French dish and schnitzel cordon bleu is a German dish. I add Prosciutto di Parma and Fontina cheese to make it an Italian dish. Use any ham you wish and a good melting cheese. I served it with German dumplings called spaetzle, (pronounced SHPets-luh). You can find a spaetzle maker or hopper in most kitchen stores. The dumplings are easy to make and really delicious. If you prefer, serve the pork with buttered noodles and a green salad. I included my recipe for spaetzle.

2 large boneless pork chops
1 large egg
1 T (15 ml) water
½ cup (125 ml) plain dry bread crumbs
½ cup (125 ml) panko bread crumbs
½ t (2 ml) garlic powder
½ t (2 ml) paprika
Sea salt and finely ground black pepper
Grape seed oil, for frying

8 thin slices Prosciutto di Parma ham
4 slices Fontina cheese

Butterfly the pork chops and place between plastic wrap and pound to a ¼-inch (6-mm) thickness.

In a shallow bowl, beat the eggs with the water and set aside.
In another shallow bowl, combine the bread crumbs, garlic powder, and paprika.

Season pork with salt and pepper.
Add 4 slices of Prosciutto ham on top of each prepared pork chop.
Top with 2 slices of cheese.
Fold over in half and pound the edges to seal them.

Dip each filled pork chop in egg and then in the bread crumbs, pressing down to make sure crumbs adhere to the pork.

Preheat oven to 325 F (170 C) degrees.

Heat oil over medium-high heat.
Fry the pork on one side for about 4 to 5 minutes.
Carefully flip over and fry the other side.

Place on a baking sheet and let cook in oven for another 10 minutes. This will ensure that the cheese will be melted inside.

2 cups all-purpose flour
½ t sea salt
¼ t freshly grated nutmeg
2 large eggs
¾ to 1 cup milk
4 T unsalted butter
2 T minced parsley

In a medium bowl, mix together the flour, salt and nutmeg.
In a small bowl, beat the eggs together with the milk.
Make a well in the center of the flour mixture and pour in the egg mixture.
Mix the dough well and set aside for 10 to 15 minutes.

Bring a large pot of salted water to a boil.
Spoon dough into a Spaetzle maker with a stainless steel hopper.
Lower heat of water and set Spaetzle maker over the pot.
Press the noodles through the holes and into the simmering water.

Gently boil for about 3 minutes and then pour into a fine mesh strainer or colander back into the pot.
Toss with butter and minced parsley.

Serves 2

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