Cordon Bleu with Camembert and Pear

Deeeelicious. Pork is kind of a challenge for me. Most often I make roasts with it, but what about chops? You can't just eat plain breaded pork cutlets (kotlet schabowy) all the time. That's why I'm always looking for new ideas so things don't get boring. After the pork cutlets with saffron mashed potatoes, it's time for cordon bleu with Camembert and pear. I recommend it, because this is one good piece of meat.

When choosing meat for this dish, it's important that the chops are fairly thick so you can cut a pocket in them. But if you only have thin chops and you're really craving this dish, you can also pound them into thin cutlets and roll them up with the filling.

Cordon bleu with Camembert and pear

Directions – Cordon Bleu with Camembert and Pear:

Peel the pear, cut out the core, and slice it. Slice the cheese as well. Wash the meat, pat it dry, and cut a pocket in each piece with a thin knife. Put the pear and cheese slices inside, then fold one end over the other or secure with toothpicks.

Preheat the oven to 150°C (300°F). Heat the oil in a skillet. Mix the eggs with the cream and pour the breadcrumbs onto a plate. Dip each piece of meat in the egg, then in the breadcrumbs, and fry about 3 minutes per side. Then put the skillet (or transfer the meat to a baking dish) into the oven on the second rack from the bottom and bake for about 15 minutes. Take the meat out and salt it if needed. Serve with arugula, alongside the blueberries.

Enjoy!

Source: “Lust auf Genuss” 12/2012

Cordon Bleu with Camembert and Pear

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

• 1 firm pear
• 150 g Camembert cheese
• 4 pork chops, about 180 g each
• 2 eggs
• 2 tbsp heavy cream
• 8 tbsp all-purpose flour
• 250 g breadcrumbs
• 8 tbsp sunflower oil
• 1 bunch arugula
• salt
• 4 tbsp jarred blueberries

Instructions

1. #instruction#

Nutrition Information

Serving size: 1 serving Calories: 750