Pork Cordon Bleu filled with ham and cheese. Who doesn’t remember the feasts of steaming meat cordon bleu from childhood?
A tasty and quick recipe to prepare. A meat main course with a warm filling of melting cheese and ham. It’s prepared like a cutlet and cooks in just a few minutes. A recipe that originates from a French term, now a classic!
The cordon bleu recipe is less complex than it seems, and it allows you to serve an appetizing meat main course with a warm, melting filling.
This recipe cooks the cordon bleu in an air fryer, but I’ll also provide variations for oven or oil-fried cordon bleu.
Pork cordon bleu is perfect for enjoying meat in a tasty way, and you can easily substitute pork with chicken breasts or veal slices.
Cut into regular slices to ensure optimal and even cooking of the meat.
Using thin slices of cheese will guarantee a pleasant melting effect in just a few minutes of cooking.
For cheese, I used pre-sliced Emmental because I like the flavor it releases along with the ham, but you can choose other cheeses, in short, fill them as you like best.
The double breading gives the pork steaks a crunchy and golden crust and ensures the filling does not escape during cooking.
These delicious stuffed chicken cutlets are highly appreciated by children, but adults like them a lot too.
If you want a lighter Cordon Bleu, you can bake it in the oven at 392°F for 20 minutes. Try making them at home and then tell me if it wasn’t worth it.
As a side dish, I suggest sandy potatoes in an air fryer.
Try them because they’re amazing!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Frying, Electric Oven, Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 589.35 (Kcal)
- Carbohydrates 19.41 (g) of which sugars 1.73 (g)
- Proteins 54.02 (g)
- Fat 33.52 (g) of which saturated 12.90 (g)of which unsaturated 12.05 (g)
- Fibers 1.99 (g)
- Sodium 1,031.93 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pork Cordon Bleu
- 4 slices pork chops (at least 1.5/2 cm thick)
- 4 slices cooked ham
- 2 eggs
- 4 slices cheese (Emmental or Fontina or Mozzarella, etc.)
- as needed flour
- as needed breadcrumbs
- salt
- as needed extra virgin olive oil (spray)
Tools
- Air Fryers
- Air Fryer Liners
Steps
Pork Cordon Bleu
With a sharp knife, cut slits into the pork slices to create pockets.
Stuff each slice with some cooked ham and some cheese, cut into thin slices.
Pass the pork slices first in flour, then in beaten eggs, and finally in breadcrumbs.
Make a double breading by dipping again in the egg and then in the breadcrumbs.
Air Fryer Cooking. Place them in the air fryer basket with a sheet of parchment paper at the bottom. Spray oil on the cordon bleu and cook for 15/17 minutes at 392°F. Halfway through cooking, turn them and spray more oil on top.
(Obviously, check each air fryer has its own timing).
Pan Cooking. Place the meat slices in a large non-stick pan where you have heated a base of oil. Cook them over medium heat for about 10 minutes, turning them occasionally, so they become golden outside and tender inside.
Electric Oven Cooking. Place the cordon bleu on the baking tray as you prepare them. Add a pinch of salt to the breading. A drizzle of oil or spray it with the sprayer I made.
Bake in a preheated ventilated oven at 392°F and cook the cordon bleu for 20 minutes, turning them halfway through cooking so they have time to brown on both sides.(Obviously, check each oven has its own timing).
Enjoy your meal.
Tips
For this recipe, get pork chops that are at least 1.5 cm thick; otherwise, you won’t be able to cut them. You can also use small steaks: remove the bone (which you can use to flavor a meat sauce) and proceed as suggested in the recipe.
Fill the meat pockets with some cooked vegetables, like spinach, etc.
If you liked this recipe, click on many stars, thank you very much.
I invite you to become a fan of my Facebook page to always be updated on my new recipes and to stay in touch with me.
I’m waiting for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
