Wash off the schnitzel, dab with kitchen roll and pat depending on the size. Spread a little mustard on one side and season with pepper, salt and paprika.
On the mustard side, place 3 slices of bacon on one half, then about 50 g of cheese. Cut the onion into rings and place on the cheese.
Close the schnitzel and fix it with 3 toothpicks, season the outside if necessary.
Now first turn in the flour, then in the beaten egg and finally in the breadcrumbs.
Bake the finished cordon bleu in hot fat on both sides until golden brown.
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