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Ingredients (4 servings)
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600 g Schweinsfilet
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100 g Heurigenschinken
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100 g Gouda oder Edamer
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100 g Weizenmehl
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2 Stk. Eier
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1 Stk. Zitrone
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Semmelbrösel, Pflanzenöl, Salz und Pfeffer
Preparation
- Cut the pork tenderloin into 4 equal pieces, butterfly them open, and gently pound them flat between plastic wrap.
- Season the meat on both sides with salt and pepper, top each piece with ham and cheese, fold together, and press the edges firmly.
- Dredge the stuffed cutlets first in flour, then dip them into the beaten eggs, and finally coat them thoroughly in breadcrumbs.
- Heat plenty of oil in a large pan and fry the Cordon Bleus until golden brown on both sides, then drain on paper towels and serve with lemon wedges.
