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Zurich Cordon Bleu

From the Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet. From: Saveur SERVES 1-2

2 (4-oz.) boneless pork cutlets, pounded as thin as possible (at least 1/8")
Kosher salt and freshly ground black pepper, to taste
2 oz. deli ham, thinly sliced
2 oz. Emmentaler cheese, thinly sliced
1/3 cup flour
1 egg, beaten
½ cup bread crumbs
1 cup canola oil
3 tbsp. unsalted butter
Lemon wedges, for serving

Season cutlets with salt and pepper. Place ham and cheese on one cutlet, leaving a ½" border along edge; place other cutlet on top; set aside.

Place flour, egg, and bread crumbs in three separate shallow bowls.

Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs. Heat oil and butter in a 12" skillet over medium heat.

Fry, flipping once, until golden brown and crisp, about 16 minutes. Serve with lemon wedges.