Cordon bleu with sun-dried tomato

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Homemade cordon bleu with an Italian twist with ham, cheese and dried tomatoes


4 pork chops (not too thin)
4 slices of mature cheese
4 slices of ham
1 teaspoon dried Italian herbs
4 dried tomatoes in oil
1 egg
2 calluses flower
4 tbsp breadcrumbs
pepper and salt
butter for baking
Rolling pin, meat hammer, etc
skewers if necessary 


Cut the pork fillet in half crosswise and open them. Place a piece of cling film on top and flatten with a rolling pin or similar. Remove the foil and sprinkle the inside with a little salt, pepper and Italian herbs.
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Place a slice of ham and cheese on top. Make sure the edges stick out too much. Cut the drained tomatoes into pieces and divide over the ham and cheese. Close the meat again and secure with a few skewers if necessary. Beat an egg on a deep plate. Sprinkle 2 other plates with flour and breadcrumbs.
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Dip the cordon bleus first in the flour, then the egg and finally in the breadcrumbs. Heat a knob of butter in the pan. Bake the cordon bleus for about 10 minutes on both sides until golden brown. The cheese should be melted inside. Delicious with baked potatoes and vegetables. The pork fillet can also be replaced by chicken fillet

Source: Leukerecepten by leukerecepten-nl.
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