Summary

Ingredients

• 4 pork schnitzel (butterfly schnitzel)
• 1 medium onion (s), red
• 120 g smoked bellies
• 4 slices cheddar cheese
• 4 slices cooked ham
• 2 tablespoon olive oil
• some flour
• 1 egg (s)
• 150 g breadcrumbs
• 50 g hazelnuts, round
• 4 tablespoon clarified butter
• salt and pepper

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Instructions

1. Heat the olive oil in a medium-sized pan and sauté the onion, cut into small cubes, until translucent. Remove and set aside.
2. Briefly fry the bacon in the pan and add to the onions. I always degrease the bacon on a paper towel first.
3. Wash the meat and pat dry. If necessary, pound a little wide with a meat tenderizer. Then season the outside with pepper and salt and inside only with pepper. Line the schnitzel with cheddar and boiled ham. Pour the onion and bacon mixture onto the ham as a filling. Seal the schnitzel with wooden skewers or roulade needles.
4. For the breading mix the breadcrumbs with the ground hazelnuts. Turn the schnitzel first in the flour, then in the beaten egg and then in the breadcrumbs and hazelnut mixture.
5. Heat the clarified butter in a high pan and bake the cordons bleus for about 5 - 6 minutes on each side until they are golden yellow.
6. We prefer to eat fried potatoes or potato wedges with a fresh salad.