Schnitzel Cordon Bleu

Schnitzel Cordon Bleu
  • 4Servings


  • 1 1/2 cups flour
  • 2 large eggs, beaten
  • 1 cup fine breadcrumbs
  • 1/2 cup panko
  • 1 lemon, zested and juiced
  • 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 oz. each), pounded 1/4-inch thick
  • Salt and pepper
  • Canola oil, for shallow-frying
  • Grainy Dijon or spicy brown mustard
  • 8 thin slices mild ham
  • 4 deli slices Emmentaler or 8 deli slices square-cut Gruyere cheese
  • Winlted spinach or green salad


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

In a medium pan, heat 1/4 inch of canola oil over medium-high. 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, 2 slices of ham to cover and 1 slice Emmentaler or 2 slices Gruyere. Broil until browned and bubbling. Serve with spinach.