Cordon Bleu (Swiss Zurich)

Zurich's taverns serve up generous portions of cordon bleu, golden-fried veal or pork cutlets stuffed with savoury ham and gooey Emmentaler or Gruyere cheese.

2 (4 oz) pork cutlets, boneless, pounded as thin as possible (at least ⅛")
sea salt
black pepper, freshly ground
2 oz deli ham, thinly sliced
2 oz Emmentaler cheese, thinly sliced
⅓ cup all-purpose flour, unbleached
1 egg, beaten
½ cup breadcrumbs
1 cup Canola oil
3 Tbsp. unsalted butter

To Serve:
lemon wedges

Season cutlets with salt and pepper. Place ham and cheese on one cutlet, leaving a ½" border along edge; place other cutlet on top; set aside.

Place flour, egg, and bread crumbs in three separate shallow bowls.

Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs. Heat oil and butter in a 12" skillet over medium heat. Fry, flipping once, until golden brown and crisp, about 16 minutes. Serve with lemon wedges.

Makes 1-2 servings.