Summary

Ingredients

• 4 pork schnitzel
• 4 teaspoons pepper, more colorful, freshly ground
• 4 slices Black Forest ham
• 2 slices Gouda, young
• 4 tablespoon flour
• 125 g pretzel sticks
• 3 egg (s)
• 20 g butter
• 2 tablespoon sunflower oil

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Instructions

1. Rinse the schnitzel, pat dry, place in a freezer bag and pound until it has enlarged significantly.
2. Season the schnitzel on both sides with colored pepper, place a slice of Black Forest ham on each schnitzel and half a slice of Gouda cheese on top. Fold the schnitzels together, pin them with a roulade needle and turn them in flour. Put the pretzel sticks in a freezer bag and pound them very small. Turn the floured and pounded cordon bleu in a beaten egg and then in pretzel crumbs.
3. Heat the oil and butter in a pan and fry the cordon bleu until golden brown. Arrange and serve.