This Pork Cordon Bleu is just as delicious as its chicken counterpart. Quick and easy, it's perfect for a weeknight meal, or special enough for entertaining.
Why should chicken have all the cordon bleu fun? Pork makes wonderful cordon bleu, especially when you start with easy, fast fry boneless pork loin cutlets. These thin pork pieces are tailor made for pounding and rolling, as they start thin.
This easy pork gets pounded thin, then rolled with ham and Swiss cheese. Follow up with a quick breading, that is quickly pan seared, then finished in the oven, to lovely crispy outside, melted cheese inside goodness. And to top it all off, the hot pan is quickly deglazed with some butter and lemon juice, for an easy and delicious lemon pan sauce.
Serve with a salad for a great meal, that's easy enough for weeknights, but special enough for company.
More fast-fry pork loin cutlet recipe from this week - 20 Minute Spicy Pork Udon Stir Fry and Pork Tonkatsu Bowl.
Cook's Notes
A meat tenderizer is the easiest and best way to pound your pork pieces, but no fear if you don't have one. Grab your cast iron skillet or other heavy pan and pound it using the edge and bottom of the pan.
You'll want to pound your pork as thin as possible, without going so far that it falls apart.
Starting with an oven-proof skillet, such as a cast-iron or oven-proof stainless steel skillet makes this dish one-pan easy. If you don't have an oven-proof skillet, you can transfer the pork to another oven-safe dish for the oven portion.
Switch up the Ham and Swiss filling with Turkey and Havarti or Prosciutto and Mozzarella di bufala. Tuck a bit of spinach, or basil or sun dried tomatoes in there. Or maybe some shredded apple. Lots of ways to make it your own!
Pork Cordon Bleu with Lemon Pan Sauce
Ingredients
Pork:
- 2 thin boneless fast-fry pork loin cutlets
- Salt and freshly ground pepper
- 2 tsp grainy Dijon mustard
- 2 slices Swiss cheese, or Gruyere
- 2 slices deli ham
Breading:
- 1/4 cup flour, with a pinch of salt and pepper
- 1 egg, lightly beaten
- 1/2 cup seasoned bread crumbs
Sauce:
- 3 Tbsp unsalted butter
- Juice from 1/2 lemon
- 2 Tbsp chopped parsley
- 3 Tbsp chicken stock, or a splash of wine
Instructions
- Pound the pork cutlets with a meat tenderizer or the bottom of a heavy pan until very thin. Season with salt and pepper, then divide the grainy mustard between the two cutlets and spread evenly over the surface. Place a piece of ham over the cutlet, then a piece of Swiss cheese. Roll up tightly and insert a short skewer or toothpick through it to keep it rolled. Place on a plate and refrigerate for 20 minutes.
- Preheat oven to 350F.
- Prepare 3 plates, with flour on one plate, egg on the second and bread crumbs in the third.
- Once chilled, coat rolls first in flour, then egg, then in the bread crumbs, pressing them onto the roll to secure.
- Heat a thin layer of oil in an oven-proof skillet over medium heat. Fry rolls until golden brown on all sides. Place skillet into preheated oven and cook for 8 minutes.
- Remove from oven and remove pork to a platter. Place the skillet onto a burner over medium heat. Add butter and cook, stirring, until it starts to turn golden brown. Add the lemon juice and stir. Add the parsley and chicken stock. Cook, stirring, another 30 seconds then remove from heat.
- To serve, cut pork rolls in half in the centre, diagonally. Spoon pan sauce over-top.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Cathy says
How much and what type of oil do you use to saute the rolls? I look forward to tasting this. Looks so yummy.
Jennifer says
Hi Cathy and sorry, I should have been more specific. You really just need a thin layer of oil in the pan. Amount will depend on the size of your pan, of course. I have updated the instructions accordingly. Enjoy!
Julie says
Hi Jennifer,
This looks delicious! I am wondering if it could be made ahead, perhaps through the frying part, then refrigerated until ready to bake? Any suggestions?
Thank you! Love your site!
Julie
Jennifer says
Hi Julie and thanks! Hmmmm. My thoughts are that you could do it that way, but that the quality of the dish would suffer. You would lose the lovely crispy outside I think, and it would have to spend far more that 8 minutes in the oven if starting from cold. So a couple of thoughts ... you could do it up to the breading/refrigerating part ahead, then fry/bake. Or unless you really need to make ahead for some reason, this one comes together super quick, and it will be at it's best to make it fresh. Hope that helps :)
Laura | Tutti Dolci says
Such a delicious dinner idea and I love the lemon pan sauce!
Jennifer says
Thanks Laura!
sue | theviewfromgreatisland says
I just want to eat at your house Jennifer, this looks incredible. I would never have thought to use pork this way.
Jennifer says
Thanks Sue :)
Dawn - Girl Heart Food says
Seriously swooning over this! What a neat twist with pork. And lemon pan sauce? Extra for me please! Absolutely delish, my friend!
Jennifer says
Thanks so much, Dawn :)
Mary Ann | The Beach House Kitchen says
Great idea to substitute pork Jennifer! I’ll definitely need to try this.
Jennifer says
Thanks Mary Ann and it's just as delicious as the chicken version :)
Tricia says
You’re killing it with the pork cutlets Jennifer! These look tender and loaded with flavor and a great change from the same old chicken. I bet my family would live this dish :)
Jennifer says
Thanks Tricia!
Milena says
This is one good looking pork cordon bleu I would love to sink my teeth into:) And love your pan sauce!
Jennifer says
Thanks Milena :)