This Pork Cordon Bleu is just as delicious as it’s 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.
Cook’s Notes for Pork Cordon Bleu with Lemon Pan Sauce
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
- 2 thin boneless fast-fry pork loin cutlets
- Salt and freshly ground pepper
- 2 tsp grainy Dijon mustard
- 2 slices of Swiss cheese or Gruyere
- 2 slices deli ham
- 1/4 cup flour with a pinch of salt and pepper
- 1 egg lightly beaten
- 1/2 cup seasoned bread crumbs
- 3 Tbsp unsalted butter
- Juice from 1/2 lemon
- 2 Tbsp chopped parsley
- 3 Tbsp chicken stock or a splash of wine
- 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 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.