Switzerland · Pork · No. 345
Pork Cordon Bleu with Green Beans
Swiss dinner for one, on the table in 24 minutes. About 950 kcal and 67 g protein.
Per portion
950kcal
67 gProtein
49 gCarbs
53 gFat
Calories from protein 28%, carbs 21%, fat 51%. Estimated from the ingredients.
Roughly £3.00 a portion.
Method
- 1
Flatten the butterflied pork steak and season.
- 2
Layer the ham and cheese over one half, then fold over and press the edges to seal.
- 3
Season the flour with a pinch of salt, then coat the pork in the flour, then egg, then breadcrumbs.
- 4
Shallow fry in the oil for 5–6 minutes each side until golden, cooked through and the cheese has melted. Meanwhile, steam or boil the green beans for 4–5 minutes until just tender.
- 5
Rest for 2 minutes, and serve with the green beans and the lemon for squeezing.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pork-cordon-bleu-with-green-beans/
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