Toast Cordon Bleu

Cut a deep pocket in the pork cutlets (make as desired by the butcher). Season the outside of the meat with salt and pepper.

Cut the slices of ham and Emmental cheese (1) in half. Put a piece of ham and a piece of cheese in the pockets of each cutlet and close them with wooden sticks.

Heat the clarified butter and fry the escalopes on each side for about one and a half minutes.

one and a half minutes.

Have a baking tray with parchment paper ready. Put the bread slices on it.

Cover with the cutlets. Spread one slice of Emmentaler (2) evenly over each.

Meanwhile, bake the toasts in the oven heated to 220 °C on the second rack from the bottom for thirteen to fifteen minutes.

Cut the chives into rolls with scissors and sprinkle over the toasts before serving.

Serve with a cucumber or carrot salad.

Tip: Instead of pork cutlets, you can also use chicken breasts, veal or turkey patties or a thickly sliced tranche of liver loaf as a toast topping.

Tip: Always use an aromatic ham, this will give your dish a wonderful touch!

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