Recipe
Cut the pork fillet into four equal-sized steaks, then butterfly each portion. Cover each steak with cling film and flatten with a meat mallet. Season with salt, pepper and a sprinkle of meat seasoning powder. To make the filling, cut the cheese into sticks and wrap them with the Mostbröckli slices. Place the cheese parcels in the centre of the steak, close the pocket and press down firmly. If necessary, secure with a toothpick.
For the breadcrumb coating, take three plates, put flour in the first one, the beaten egg in the second, and the breadcrumbs in the third. Dip each steak in the flour, then in the egg. Finally, evenly coat in the breadcrumbs. Melt the clarified butter in a pan and fry the cordon bleu until golden brown.
Place the cordon bleu on a plate and serve with fries and carrots or any side of your choice. Enjoy!
Ingredients
1 Pork fillet, cut into four steaks or escalopes (depending on your preferred portion size)
20 slices Appenzeller Mostbröckli (lightly smoked cured beef)
100g Appenzell cheese, mature
2 Eggs
50g Flour
100g Breadcrumbs
Clarified butter
1 Lemon
Parsley
About Fabienne
Hi, I’m Fabienne, a Junior Lean Manager at Micarna in Thal, and I’ve been part of the Micarna Group for 8 years. My absolute favourite product from the entire Micarna range is Appenzeller Mostbröckli. I often use it to make tasty cordon bleu steaks. They are simple to make and totally delicious. Happy cooking!