Sunday, August 7, 2011
Pork Cordon Bleu
Pork Cordon Bleu
This is an adaption of the traditional Chicken Cordon Bleu developed to use pork scallopini in place of the chicken. The rolling technique may take a while to master but once you have it can be applied in a number of situations calling for "jelly rolls" of meat. Use the best prosciutto and most flavourful Gruyere cheese as you can find, skimping on these key ingredients will produce less than satisfactory results using the best ingredients will produce a meal to remember!
4 thin cut boneless pork chops, pounded into 1/8" thick scallopini
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only chopped
1 clove garlic, peeled and micro-planed
4 tablespoons unsalted butter
2 tablespoons of extra-virgin olive oil
1. Trim all fat from the edges of the boneless pork chops. One at a time, place the trimmed pork chops in a 1 gallon zip closure plastic bag or between 2 sheets of plastic wrap and using the flat side of a meat mallet, gently pound the pork into 1/8-inch thick scallopini. Continue until all the pork chops have been turn into scallopini.
2. Working with one scallopini at a time and working on a clean, flat work surface lay out a sheet of plastic wrap large enough to accommodate the scallopini you are working with. Place the scallopini on top of the sheet of plastic and lay 2 slices of the prosciutto neatly over the top to cover the scallopini and sprinkle 1/4 of the grated cheese over the prosciutto. Tuck in the sides of the scallopini as well as possible (this will keep the cheese from "oozing out" as you fry) and, using the plastic wrap as an aid, roll the scallopini tightly in a jellyroll manner inside the plastic wrap as to create a "sausage" whose skin becomes the plastic wrap. Squeeze the "sausage" gently to seal and twist both ends of the wrap tightly. Repeat with until all the scallopini, prosciutto, and cheese have been used.
3. Place the scallopini "sausages" in the refrigerator for about 30 minutes to all the form to "set".
4. In the meanwhile, create a breading station by seasoning the flour with the salt and pepper on a dish, mixing the bread crumbs with thyme, garlic and kosher salt, pepper, and 2 tablespoons of melted butter (the butter will help the crust brown) on another plate, and beat together the eggs in a bowl.
5. Working with one scallopini "sausage" at a time, remove the plastic wrap, lightly dust the unwrapped "sausage" with flour, dip it into the egg mixture and gently coat in the bread crumbs and place the breaded "sausage" on the prepared cookie sheet; continue until all the "sausages" have been breaded.
6. Melt 2 tablespoons of butter in 2 tablespoons of olive oil in a sauté pan over medium heat, when the foam subsided, fry each the sausages until they are golden browned on all sides and cooked through; 5 minutes. As the "sausages" finish, remove them to a paper towel lined plate to drain.
7. Working with one "sausage" at a time, remove the drained "sausage" to a clean cutting board and cut the "sausage" into 1-inch thick pinwheels and arrange the pinwheels on a serving platter. Serve immediately accompanied by Marsala Sauce, Madeira Sauce, or Peach Chutney and an appropriate vegetable.