Cordon Bleu Ticino Style

Season cutlets on both sides with salt and pepper and fold each cutlet into a pocket.

Place a slice of ham and a slice of cheese in each pocket. Close the pocket with a wooden stick. Sprinkle with juice of one lemon, marinate for 1/2 hour.

Put flour, beaten eggs and breadcrumbs on a plate. Turn the meat parcels first in the flour, then in the egg and finally in the breadcrumbs on the other side and press it well all around.

Fry the cordon bleu in hot butter until golden brown.

From : “What grandmother still knew : cheese not only on butter bread”.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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