Pork Cordon Bleu
By Natalie EstradaPublished on October 15, 2019
Time
1 hour
Yield
Serves 4
Ingredients
Mustard Sauce
¾ cup sour cream ¼ cup Dijon mustard 2 tablespoons minced fresh chives ⅛ teaspoon table salt ⅛ teaspoon pepperPork
¼ cup all-purpose flour 2 large eggs 1 tablespoon Dijon mustard 1 ½ cups panko bread crumbs 1 (14- to 16-ounce) pork tenderloin, trimmed¼ teaspoon table salt ¼ teaspoon pepper ½ cup vegetable oil for frying8 thin slices deli Black Forest ham 4 ounces Gruyère cheese, shredded (1 cup)Before You Begin
For the best results, be sure to purchase a tenderloin that weighs no more than 1 pound. We like to serve these cutlets with a green salad.
Instructions
- Combine all ingredients in bowl; set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Place flour in shallow dish. Lightly beat eggs and mustard together in second shallow dish. Place panko in third shallow dish.
- Cut tenderloin crosswise into 4 equal pieces. Working with 1 piece at a time, arrange tenderloin pieces cut side up on cutting board. Cover with plastic wrap and pound to even ¼-inch thickness with meat pounder. Pat cutlets dry with paper towels and sprinkle with salt and pepper.
- Dredge cutlets in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; then coat with panko, pressing to adhere. Transfer cutlets to plate.
- Set wire rack in rimmed baking sheet. Heat oil in 12-inch nonstick skillet over medium-high heat to 350 degrees. Place 2 cutlets in skillet and cook until golden brown on first side, about 3 minutes.
- Using 2 spatulas, gently flip cutlets and continue to cook until golden brown on second side and just cooked through, about 3 minutes longer. Transfer to prepared rack. Return oil to 350 degrees and repeat with remaining 2 cutlets.
- Spread 2 tablespoons mustard sauce over top of each cutlet, leaving ¼-inch border. Place 2 slices ham on each cutlet, folding ham as needed to keep from overhanging cutlet. Sprinkle ¼ cup Gruyère over ham on each cutlet.
- Broil until Gruyère is melted and lightly browned in spots, 2 to 3 minutes. Serve cutlets with remaining mustard sauce.
for the mustard sauce
for the pork
Time
1 hourYield
Serves 4Ingredients
Mustard Sauce
¾ cup sour cream
¼ cup Dijon mustard
2 tablespoons minced fresh chives
⅛ teaspoon table salt
⅛ teaspoon pepper
Pork
¼ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 ½ cups panko bread crumbs
1 (14- to 16-ounce) pork tenderloin, trimmed
¼ teaspoon table salt
¼ teaspoon pepper
½ cup vegetable oil for frying
8 thin slices deli Black Forest ham
4 ounces Gruyère cheese, shredded (1 cup)
Test Kitchen Techniques
Ingredients
Mustard Sauce
¾ cup sour cream
¼ cup Dijon mustard
2 tablespoons minced fresh chives
⅛ teaspoon table salt
⅛ teaspoon pepper
Pork
¼ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 ½ cups panko bread crumbs
1 (14- to 16-ounce) pork tenderloin, trimmed
¼ teaspoon table salt
¼ teaspoon pepper
½ cup vegetable oil for frying
8 thin slices deli Black Forest ham
4 ounces Gruyère cheese, shredded (1 cup)
Test Kitchen Techniques
Ingredients
Mustard Sauce
¾ cup sour cream
¼ cup Dijon mustard
2 tablespoons minced fresh chives
⅛ teaspoon table salt
⅛ teaspoon pepper
Pork
¼ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 ½ cups panko bread crumbs
1 (14- to 16-ounce) pork tenderloin, trimmed
¼ teaspoon table salt
¼ teaspoon pepper
½ cup vegetable oil for frying
8 thin slices deli Black Forest ham
4 ounces Gruyère cheese, shredded (1 cup)
Test Kitchen Techniques
Why This Recipe Works
For a contemporary take on chicken cordon bleu, we got rid of the chicken and used sweet pork tenderloin instead. We began by making our own cutlets from a 1-pound tenderloin, pounding them to a ¼-inch thickness to ensure that they would cook quickly. After breading the cutlets, we lightly fried them in a 12-inch nonstick skillet. To balance the rich flavors, we made a quick stir-together sauce with sour cream, Dijon mustard, and chives. We dolloped the sauce on the fried cutlets and then topped them with savory Black Forest ham and nutty Gruyère cheese. After a quick 3-minute broil, this cordon bleu was almost unrecognizable—but even better than the original.
Before You Begin
For the best results, be sure to purchase a tenderloin that weighs no more than 1 pound. We like to serve these cutlets with a green salad.
Instructions
- Combine all ingredients in bowl; set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Place flour in shallow dish. Lightly beat eggs and mustard together in second shallow dish. Place panko in third shallow dish.
- Cut tenderloin crosswise into 4 equal pieces. Working with 1 piece at a time, arrange tenderloin pieces cut side up on cutting board. Cover with plastic wrap and pound to even ¼-inch thickness with meat pounder. Pat cutlets dry with paper towels and sprinkle with salt and pepper.
- Dredge cutlets in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; then coat with panko, pressing to adhere. Transfer cutlets to plate.
- Set wire rack in rimmed baking sheet. Heat oil in 12-inch nonstick skillet over medium-high heat to 350 degrees. Place 2 cutlets in skillet and cook until golden brown on first side, about 3 minutes.
- Using 2 spatulas, gently flip cutlets and continue to cook until golden brown on second side and just cooked through, about 3 minutes longer. Transfer to prepared rack. Return oil to 350 degrees and repeat with remaining 2 cutlets.
- Spread 2 tablespoons mustard sauce over top of each cutlet, leaving ¼-inch border. Place 2 slices ham on each cutlet, folding ham as needed to keep from overhanging cutlet. Sprinkle ¼ cup Gruyère over ham on each cutlet.
- Broil until Gruyère is melted and lightly browned in spots, 2 to 3 minutes. Serve cutlets with remaining mustard sauce.
for the mustard sauce
for the pork
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