{"id":638,"date":"2018-02-06T11:46:59","date_gmt":"2018-02-06T10:46:59","guid":{"rendered":"http:\/\/ichkocheheute.de\/?p=638"},"modified":"2018-02-06T11:46:59","modified_gmt":"2018-02-06T10:46:59","slug":"cordon-bleu-selber-machen-pork-loin-cordon-bleu","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2018\/02\/06\/cordon-bleu-selber-machen-pork-loin-cordon-bleu\/","title":{"rendered":"Pork Loin &#8220;Cordon Bleu&#8221;"},"content":{"rendered":"<p><\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p>A &#8220;cordon bleu&#8221; is a veal or pork schnitzel stuffed with cheese and boiled ham.<\/p>\n<p>The schnitzels are gently flattened and then stuffed with cheese and ham, the edges are closed by squeezing. Then the stuffed schnitzels are breaded and fried in a pan until golden brown. I wish you lots of fun cooking \ud83d\ude09<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<strong>Cooked\/Baked today:<\/strong> <span itemprop=\"name\">Pork Loin &#8220;Cordon Bleu&#8221;<\/span><br \/>\n<strong>Difficulty:<\/strong> Easy &#8211; Medium<br \/>\n<strong>Preparation Time:<\/strong> <meta itemprop=\"totalTime\" content=\"PT0H25M\">25 minutes<br \/>\n<strong>Category:<\/strong> Main Dishes, Meat Dishes, Fast Food<br \/>\n<strong>Our Recipe rating:<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/08\/5von5.jpg\" alt=\"\" width=\"68\" height=\"20\" class=\"alignnone size-full wp-image-97\" \/><\/p>\n<div id=\"attachment_639\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-639\" itemprop=\"image\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190661.jpg\" alt=\"Pork Loin \"Cordon Bleu\"\" width=\"1000\" height=\"562\" class=\"size-full wp-image-639\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190661.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190661-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190661-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-639\" class=\"wp-caption-text\">Pork Loin &#8220;Cordon Bleu&#8221;<\/p><\/div>\n<div id=\"attachment_640\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-640\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190671.jpg\" alt=\"Pork Loin \"Cordon Bleu\"\" width=\"1000\" height=\"562\" class=\"size-full wp-image-640\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190671.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190671-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/P1190671-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-640\" class=\"wp-caption-text\">Pork Loin &#8220;Cordon Bleu&#8221;<\/p><\/div>\n<p><strong>Ingredients for <span itemprop=\"recipeYield\">4 servings<\/span>:<\/strong><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">500 grams pork loin<\/span><\/li>\n<li><span itemprop=\"ingredients\">4 slices boiled ham<\/span><\/li>\n<li><span itemprop=\"ingredients\">4 slices cheese (eg. Emmental or Gouda cheese)<\/span><\/li>\n<li><span itemprop=\"ingredients\">2 eggs<\/span><\/li>\n<li><span itemprop=\"ingredients\">Flour &#038; breadcrumbs<\/span><\/li>\n<li><span itemprop=\"ingredients\">Oil for frying<\/span><\/li>\n<li><span itemprop=\"ingredients\">Salt &#038; pepper<\/span><\/li>\n<\/ul>\n<p><strong>Required kitchen gadgets, helper &#038; preparations:<\/strong><\/p>\n<ul>\n<li>Meat tenderizer<\/li>\n<li>Cling film<\/li>\n<li>3 deep plates for the &#8220;coating street&#8221;<\/li>\n<li>Whisk or fork<\/li>\n<li>Large frying pan<\/li>\n<li>Kitchen paper<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;preparations for the pork loin:<\/em><\/p>\n<p>Use a sharp knife to cut the pork loin into 8 slices of about 1 centimeter. Then wrap each meat slice one by one into 2 sheets of cling film &#038; gently flatten them with a meat tenderizer (alternatively with a small pan) until the meat surface has increased significantly.<\/p>\n<div id=\"attachment_643\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-643\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/2.jpg\" alt=\"Preparing Pork Loin\" width=\"945\" height=\"756\" class=\"size-full wp-image-643\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/2.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/2-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/2-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-643\" class=\"wp-caption-text\">Preparing Pork Loin<\/p><\/div>\n<p><em>&#8230;more preparations:<\/em><\/p>\n<p>Put up 3 deep plates for the &#8220;coating street&#8221;, one plate with flour, another with 2 eggs &#038; the last one with breadcrumbs. Season the eggs with salt &#038; pepper &#038; then use an eggbeater or fork to whisk up the eggs.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for the Pork Loin &#8220;Cordon Bleu&#8221;:<\/em><\/p>\n<p>Top a flattened schnitzel with a slice ham &#038; cheese, then place a second layer of schnitzel over it and squeeze well around the edges, so that cheese and ham are wrapped in well between the two schnitzel pieces. Repeat this for the rest of the ingredients.<\/p>\n<p>Next, turn the stuffed schnitzels in flour first, then pull through the whisked egg &#038; finally turn into breadcrumbs, while gently pressing on the breadcrumbs.<\/p>\n<div id=\"attachment_644\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-644\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/3.jpg\" alt=\"Frying Schnitzels\" width=\"945\" height=\"756\" class=\"size-full wp-image-644\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/3.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/3-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/02\/3-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-644\" class=\"wp-caption-text\">Frying Schnitzels<\/p><\/div>\n<p>Afterwards heat up a large frying pan adding a good dash oil &#038; once the oil is hot gently roast the schnitzels for about 2 &#8211; 3 minutes each side until golden brown. As soon as the bottom side is golden turn the schnitzels once &#038; brown on the other side for another 2 &#8211; 3 minutes until done.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nLift the done schnitzels out of the pan &#038; briefly allow to drain on kitchen paper, then arrange on plates &#038; serve garnished with 2 lemon slices &#038; along with for example chip potatoes. I wish you lots of fun cooking \ud83d\ude09<\/p>\n<p><strong>Video Tutorial:<\/strong><\/p>\n<p>Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n<p><iframe loading=\"lazy\" width=\"480\" height=\"360\" src=\"\/\/www.youtube.com\/embed\/IZeTmqqR3S4?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>A &#8220;cordon bleu&#8221; is a veal or pork schnitzel stuffed with cheese and boiled ham. The schnitzels are gently flattened and then stuffed with cheese <a class=\"more-link\" href=\"https:\/\/ichkocheheute.de\/en\/2018\/02\/06\/cordon-bleu-selber-machen-pork-loin-cordon-bleu\/\">weiterlesen&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,13],"tags":[],"class_list":["post-638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fleischgerichte-meat-dishes","category-hauptspeisen-main-dishes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pork Loin &quot;Cordon Bleu&quot; - ichkocheheute.de<\/title>\n<meta name=\"description\" content=\"Find the recipe for Pork Loin &quot;Cordon Bleu&quot; &amp; other recipes including step by step guides and pictures at ichkocheheute.de\/\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ichkocheheute.de\/2018\/02\/06\/cordon-bleu-selber-machen-pork-loin-cordon-bleu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pork Loin &quot;Cordon Bleu&quot; - 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