Pork Cordon bleu

Pork Cordon bleu

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(7 ratings)

Prep: 20 mins Cook: 15 mins

Moderately easy

Serves 4
While Cordon bleu may not be as fashionable as it once was, it's still delicious - as this recipe proves

Nutrition and extra info

Nutrition: per serving

  • kcal618
  • fat29g
  • saturates9g
  • carbs45g
  • sugars2g
  • fibre2g
  • protein47g
  • salt2.12g
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  • 4 pork escalopes



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 4 slices gouda or emmental cheese
  • 4 slices ham
  • 100g plain flour
  • 125g pack breadcrumb
  • 1 egg, mixed with a good splash of milk



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • oil, for frying
  • 1 lemon, cut into wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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  1. Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.

  2. Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.

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Comments (7)

loujay's picture

An okay recipe that used up leftovers in the fridge and freezer for tonight's dinner. I served it with new potatoes and a medley of cooked apples, onion, celery and some carrot. Not bad, not amazing but certainly something I'd do again.

pieman9's picture

What a half-hearted recipe. At least use decent ingredients - non-processed cheese, and ham off the bone, and make your own dried breadcrumbs - easy to whizz stale bread in a processor, put in a slow oven for about forty minutes, whizz again and you're off. Keeps for months in a jar. Avoid shop-bought sawdust

crazycookbekah's picture

The end result was great but I was a little fiddly to put together.

mammabat's picture

we tried this recipe and served it with a mild peppercorn sauce and found it really really nice, served with mash, green beans, carrots and a wee bit of cauli-cheese! Hubby scoffed the lot!

lacoon42's picture

I had my doubts from the picture. I made it, I tried it. What did I think? You might as well get a birds eye frozen pancake from the freezer. If this is what the chef considers good food then I hope I never have the misfortune to eat at at his restaurant. Not even pubgrub.

raychi_moo's picture

they serve turkey cordon bleu in france with pepper corn sauce poured on it, its really nice

philinbrighton's picture

The kind of thing my mother cooks. Tasty, but I found it lacking something special. I considered the addition of wostirshire sauce or maybe some dijon mustard. Ooh, or maybe marinating the pork before assembling the dish?

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