Pork steaks stuffed with ham and cheese. Of course this is known as Cordon Bleu but my daughter thinks it sounds too much like ‘Blech’ which must be said while simultaneously sticking out ones tongue in an effort to get across a feeling of disgust. So we broke it down to a sum of its parts, so as not to put anyone off their dinner.
This was a pretty standard recipe; the addition of oregano to the stuffing was a stroke of genius and came through strongly in the end product. The paprika in the breadcrumbs lends it an orange colour once cooked which I found quite pleasant.
My pork steaks were tiny and required much beating to persuade into the correct size, they didn’t conform to my desires entirely so I made sure to wrap the cheese securely in the ham to help it stay inside the pork as opposed to leaking straight out.
The tender pork, salty ham and gooey cheese wrapped in a crunchy coating of savoury breadcrumbs was a real treat and definitely worth the time and effort taken to put this simple but fabulous recipe together.
Pork Cordon Bleu
4 pork steaks (schnitzels)
8 slices ham
2 cups grated tasty cheese
1/2 teaspoon dried oregano leaves
1 egg, lightly beaten
2 cups stale breadcrumbs
1 teaspoon paprika
60g butter, melted (I used oil spray)
Spread plastic wrap over steaks, pound steaks out thinly. Cover each steak with 2 slices of ham, top with combined cheese and oregano.
Fold pork in half, toss in flour, shake off excess flour. Dip pork in egg, then combined breadcrumbs and paprika. Brush pork with butter. Cover and refrigerate for 30 minutes.
Heat oven to 180C. Place pork on a lightly oiled tray in a single layer, cook for 15 mins and then turn over. Cook for a further 10 mins or until pork is cooked through.