Cordon bleu à la Gabi

Ingredients for 4 servings:

• 4 pork cutlets from the topside, 1.5 cm thick, cut into pockets
• Salt and pepper, black from the mill
• 16 slice(s) Mettwurst, air-dried, thinly sliced
• 2 large slices of young Gouda, cut into 8 strips
• 6 tbsp flour
• 2 medium-sized eggs, whisked
• 6 tbsp breadcrumbs
• 2 large mushrooms, brown, very finely chopped
• Rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Lightly salt and pepper the outside of the schnitzel. Fill each schnitzel with cheese, then Mettwurst, and then more cheese, then secure with toothpicks or roulade pins. Place the flour, eggs, and breadcrumbs with mushrooms mixed together on three shallow plates. Coat the schnitzel first in flour, then in egg, and finally in the mushroom breadcrumbs. Heat the oil in a large non-stick pan and fry the cordons bleus over medium heat for about 6 minutes per side until golden brown. Serve with egg salad, if desired.