Cordon bleu of pork neck steak

Ingredients for 4 servings:

• 4 medium-sized pork neck steaks
• 4 slices of cooked ham, thinly sliced
• 4 slice(s) Gouda, medium-aged, smaller slices
• Salt and pepper from the mill
• 500 g clarified butter for frying
• 1 lemon(s)
• Leaf parsley
• 50 g flour
• 50 g corn flour
• 150 g breadcrumbs, fine
• 2 eggs
• 100 g cream, whipped

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Cut pockets into each steak or have the butcher cut them when you buy them. Flatten the steaks on both sides, not too thin, and season with salt and pepper from the mill. Fill with Gouda and cooked ham. For the breading, put the flour in a shallow dish or bowl. In a second bowl, whisk the eggs and then carefully fold in the whipped cream. In a third bowl, put the breadcrumbs and cornmeal and mix well. Then, using your left hand, coat the steaks one by one in flour on both sides and tap them off a little. Then, using your left hand, dip the schnitzels in the egg and cream mixture on both sides. Allow to drain slightly and then place the schnitzels in the breadcrumbs and cornmeal mixture. Using your clean right hand, coat both sides with the flour. (Doing the final breading with your dry right hand prevents the breadcrumbs from clumping. The coating will be airier, while the breadcrumbs will stay dry, as they should be.) Once all the steaks are breaded, fry them in a large pan with plenty of clarified butter until golden brown on both sides, for about 7 minutes on each side. While you’re doing this, use a spoon to baste the tops of the steaks with hot clarified butter from the pan. This ensures a more even browning and also a somewhat faster cooking time. The clarified butter shouldn’t get too hot, and don’t use a meat fork to turn the schnitzels, as the meat juices will leak out when pierced, which would dry the steaks out. Once the steaks are cooked, drain them slightly on kitchen paper and then place them in the oven, set to keep warm, for about 10 minutes to rest. Meanwhile, deep-fry some flat-leaf parsley in the clarified butter and garnish the meat with this and the lemon. We serve it with potatoes and a mixed salad. Each serving contains approximately 300 kcal.