Cordon bleu with curry rice

Ingredients for 4 servings:

• 4 pork steaks (back)
• 4 slices of processed cheese (toast cheese)
• 4 slice(s) ham, cooked
• 2 cups rice
• 4 cups water
• 2 tsp curry powder
• 1 tbsp margarine
• 2 tbsp oil
• 75 g breadcrumbs
• 2 eggs
• salt and pepper
• Paprika powder
• onion powder
• Liquid seasoning

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut a pocket into the steaks, leaving one long side open and unfolding them (it looks like a butterfly, which is why they are called butterfly steaks). Season the inside with salt and pepper. Cut the ham in half. Place half a slice on each steak, place a slice of cheese on top, and then the other half a slice of ham on top, then fold the steaks together. Rub the outside well with the seasoning. Place the breadcrumbs in a soup plate. Beat the eggs in a second plate. Coat the steaks first in the egg, then in the breadcrumbs. Heat the margarine in a pan and add the oil. Fry the steaks over medium heat until golden brown on both sides. Place the rice in a pot, add water, salt, and curry powder. Bring to a boil and cook over medium heat until the rice has absorbed all the water and is tender. Mix the remaining egg with enough breadcrumbs to form a thick paste. Fry for 2-3 minutes on each side. This goes well with pepper salad, for example.