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Ingredients (2 servings)
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1.799 g Schweinsschnitzel
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225 g Schinkenaufschnitt
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150 g Gouda
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2 Stk. Semmel
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1 Packung Eier
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Salz, Pfeffer, Öl zum Braten
Preparation
- For the 2 servings, take two to four pork schnitzels from the package, butterfly them, and pound them flat (use the remaining schnitzels for another meal or freeze them). Finely grate the dry bread rolls into breadcrumbs.
- Thinly slice the Gouda and place it along with the sliced ham on one half of the schnitzels. Fold the other half over, press the edges firmly together, and season the outside of the meat with salt and pepper.
- Whisk two eggs from the pack in a deep plate. Dip the stuffed schnitzels first into the whisked eggs and then coat them all over in the grated breadcrumbs.
- Heat plenty of oil in a large pan and fry the Cordon Bleus over medium heat for about 5 to 7 minutes on each side until golden brown and crispy.
