Cordon bleu 'Italia'

Ingredients for 2 servings:

• 300 g lean pork (e.g. pork loin), in thin slices
• 100 g buffalo mozzarella
• 2 tbsp pesto
• 1 large tomato(s)
• 150g spaghetti
• 100 g Parma ham
• 1 egg(s)
• 100 g flour
• 100 g breadcrumbs
• Clarified butter
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Cordon Bleu with tomato, buffalo mozzarella and pesto on Parma ham spaghetti

Cook the spaghetti in plenty of salted water until al dente. Press the pork firmly with the palm of your hand to create a larger surface. Brush with pesto and season with salt and pepper. Top one half with tomato slices and mozzarella slices, then fold over. Coat with flour, beaten egg, and breadcrumbs. Fry in a pan with clarified butter until golden brown, then let stand for 2 minutes. Briefly toss the drained spaghetti in a pan with a little olive oil. Add the strips of Parma ham, toss in the pan again, and serve with the cordon bleu escalopes.