Original recipe for cordon bleu
Iван Manchev's original cordon bleu, a breaded pork sandwich stuffed with ham, emmental and gorgonzola, served with a steamed and sautéed vegetable garnish. The recipe notes specific supermarket brands the chef used.
Ingredients
| 1.2 kg | pork loin (on promotion at LIDL until mid-November 2014) | |
| 4 | thin square slices of ham (Manchev cooks with Dulano) | |
| 4 | thin square slices of emmental (the cook recommends Milbona) | |
| 200 g | gorgonzola cheese (Ivan Manchev chose Lovilio) | |
| 2 | eggs | |
| — | salt and black pepper to taste | |
| 1 tsp | 5 ml | red paprika |
| 1 cup | 240 ml | flour (chef Manchev settled on Castello) |
| 1 cup | 240 ml | breadcrumbs (again Castello) |
| 50 g | butter (Manchev cooks with Pilos) | |
| 2 tbsp | 30 ml | olive oil (Ivan Manchev recommends Promienna) |
| 150 g | zucchini (for the vegetable garnish) | |
| 150 g | carrots | |
| 150 g | broccoli | |
| 50 g | butter | |
| 1 tbsp | 15 ml | pesto sauce (Ivan Manchev added Genovese Baresa) |
Instructions
- Cut the pork loin into eight equal pieces, then rub them with salt and pepper and pound them so they thin out well.
- Mix the breadcrumbs with the red paprika.
- Beat the eggs.
- Arrange the meat as follows – take two pieces of pork and between them place a slice of ham, emmental and a piece of gorgonzola. Cover with the second pork fillet so that a sort of meat sandwich is formed.
- In a pan heat the olive oil together with the butter.
- Coat each pair of meat with the filling first in the flour mixed with the red paprika, then in the beaten eggs and finally in the breadcrumbs, and fry in the fat on both sides until a golden crisp crust forms.
- Break the broccoli into florets, cut the carrots into long strips, and make the zucchini into half-moons or quarter rounds.
- Steam the carrots and broccoli until soft, and sauté the zucchini cubes in the butter.
- Serve the fried breaded pork with a garnish of the vegetables prepared this way.