Cordon Bleu with Onion Filling

Rating: 3.33 / 5.00 (12 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel the onions, cut them into thin strips and fry them in a little fat, stirring constantly until golden brown. Set aside.

Cut the pork cutlets diagonally for stuffing, unfold and spread with a little mustard.

Spread the onions evenly over them, season a little. Fold the cutlets and fix them with toothpicks.

Beat the egg, season.

Turn the stuffed cutlets first in the egg, then in breadcrumbs and slowly bake in the oil-butter mixture on both sides until golden brown.

Drain on paper towels and serve.

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