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Schnitzel Cordon Bleu

Fresh from the pan to the table is the best way to serve crisp, well-seasoned veal or pork cutlets topped with ham and cheese. Serve with spinach.


  • 1 1/2 cups flour

  • 2 large eggs, beaten

  • 1 cup fine breadcrumbs

  • 1/2 cup panko

  • 1 lemon, zested and juiced, divided

  • 1 teaspoon granulated onion

  • 1 teaspoon granulated garlic

  • 1 teaspoon sweet paprika

  • Freshly grated or ground nutmeg

  • 4 large veal or pork loin cutlets (about 6 ounces each), pounded 1/4-inch thick

  • Salt and pepper

  • Canola oil, for shallow frying

  • Grainy Dijon mustard or spicy brown mustard

  • 8 thin slices mild ham

  • 4 deli slices Emmentaler cheese or 8 deli slices square-cut Gruyère cheese

  • Wilted spinach or green salad, for serving


Pre-heat the broiler. Put the flour and the beaten eggs into two separate medium size shallow bowls. In a third, mix the breadcrumbs, panko, lemon zest, granulated onion, granulated garlic, paprika and a few grates of nutmeg. Season the cutlets with salt and pepper; dredge in the flour, then the egg, then the breadcrumb mixture.

In a medium size pan, heat a quarter-inch of canola oil over medium-high heat. Shallow fry the cutlets two at a time, flipping once, until cooked through. Remove and drain on a metal rack placed on top of a baking sheet. Dress each cooked cutlet with a little lemon juice and top with a few dots of mustard, two slices of ham to cover and one slice Emmentaler cheese or two slices Gruyère cheese. Broil until browned and bubbling. Serve with wilted spinach or a green salad.

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