Saturday, April 16, 2011

Pork Cordon Bleu

This is my first attempt to make this dish. Thanks to ladysan bogs (Sheila Tretasco) who gave some helpful tips in making the dish extra special.

Pound pork fillet meat, sprinkle with salt and pepper.Top with a slice of sweet ham. Cut strips of cheese and place it on top edge of the ham (forming 3 layers -meat, ham and cheese). Then roll to enclose filling. Coat in a flour, dip in beaten egg with milk and roll in bread crumbs.In a pre-heated pan pour some vegetable oil.Deep fry until golden brown.

To prepare the white sauce: In the pan that you have just used, leave some small amount (about 3 tbsp) of oil. Dissolve 2 tbsp of flour. Pour half cup of milk and half-cup of water with dissolved half-chicken knorr cube. Simmer until you reach the desired consistency of the white sauce.

My daughter Ira loved it,and that was enough to prove myself that I have another knock-out foodie.

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