Alpine Cordon Bleu

Ingredients for 4 servings:

• 4 pork schnitzels
• 4 slices of cooked ham
• 1 pack of spread (Obazda)
• e.g. salt and pepper
• some flour
• 2 eggs
• some breadcrumbs
• some clarified butter or oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pound the schnitzels and season both sides with salt and pepper. Place a slice of ham on each schnitzel and place a large spoonful of Obazda (traditional cheese) in the center. Fold the schnitzels in half and secure with a skewer if necessary. Prepare the breading station. Prepare three bowls large enough to hold a schnitzel. Beat the eggs and place them in one of the bowls. In the remaining bowls, add the flour and the breadcrumbs. Coat the schnitzel first in the flour, then in the beaten egg, and finally in the breadcrumbs. Repeat this step for crispier results. Heat the clarified butter in a pan and fry both schnitzels until golden brown. Important: The schnitzels should be swimming in the fat, so at least half of them should be submerged in the fat! Serve with either roast potatoes or hash brown potatoes and a lamb’s lettuce salad with cranberry dressing.