Ingredients
Serves 4
- toothpicks
- 200 g Etivaz AOP
- 1 papaya
- 3 spring onions
- 8 pork escalopes from the back (80 g each)
- Salt and freshly ground black pepper
- 2 eggs
- 2 tbsp flour
- 2 handfuls of breadcrumbs
- Neutral oil for frying
- 1 organic lemon
Preparation
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Peel papaya and remove seeds, putting 1 tbsp of the seeds aside. Cut flesh into small cubes. Place papaya and seeds in a saucepan with 1 tbsp water and cook at medium heat for around 10 minutes, stirring occasionally. Remove from heat and let cool.
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Cut spring onions into diagonal slices. Blanch in salted water and quench in ice water. Cut Etivaz AOP into 8 thin slices. Pound escalopes with meat tenderiser. Season to taste with salt and pepper.
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Put 4 meat slices together with 1 slice of Etivaz AOP. Add papaya and spring onions, then cover with one cheese slice. Add remaining meat and fix with toothpicks.
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Whisk eggs in a soup plate. Fill another soup plate with flour and a third with breadcrumbs. Dredge Cordon Bleus in flour and dust off excess, then dredge in egg and turn in breadcrumbs. Press down lightly on breadcrumb mixture, then shake off excess.
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Heat plenty of oil in one very large or two medium-sized frying pans. Fry Cordon Bleus in hot oil for around 10 minutes in all, swishing pan carefully back and forth. Turn as soon as the first side is golden brown. Reduce heat and fry other side. Drain on paper towels.
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Cut lemon into quarters. Serve Cordon Bleus with lemon wedges. Delicious with a mixed salad.
Bon
Appétit
Appétit
