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Tuesday: 4 Make-Ahead Holiday Dishes & Peter Walsh De-Clutters Your Holiday Decorations

Schnitzel Cordon Bleu

Serves 4

Originally aired

  • 1 1/2 cups flour 
    2 large eggs, beaten 
    1 cup fine breadcrumbs 
    1/2 cup panko breadcrumbs
    Zest and juice of 1 lemon 
    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 Gruyère cheese 
    Winlted spinach or green salad 

Preheat the broiler. Put the flour and the beaten eggs into two separate medium-size 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 Gruyère. Broil until browned and bubbling. Serve with spinach or salad alongside.