Lifestyle
Pork spinach cordon bleu with mozzarella cheese recipe
Pork Cordon Bleu is a versatile dish that can be served with a variety of sides, including mashed potatoes, steamed greens, or a fresh salad.
Originating from French cuisine, Cordon Bleu is a timeless dish that’s earned its place on tables around the world. Traditionally made with chicken, this version uses tender pork fillet for a flavourful twist, stuffed with mozzarella, ham, and spinach, then coated in a crisp, golden crumb. It’s rich without being heavy, and works just as well for a midweek meal as it does for something more special. Recipe compliments of Rediscover Dairy.
Ingredients
- 180 g spinach blanched
- 1 tbsp whole grain mustard
- 1 tsp white pepper
- 1/2 tsp salt
- 100g mozzarella cheese grated
- 600-700 g pork fillet whole
- 4 slices of gypsy ham
- 1/3 cup flour
- 1 tbsp smoked paprika
- 2 eggs
- 1/3 cup milk
- 2 cups panko
- 1 cup oil for shallow frying
Method
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Make sure the spinach is thoroughly drained before adding the other ingredients to prevent excess moisture.
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Finely chop the spinach and add to a medium-sized bowl along with mustard, pepper, salt and cheese, mix well.
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Portion the pork fillet into 4 equal pieces, then butterfly the pieces.
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Cover with baking paper. With a meat mallet (or rolling pin) smack down on the pork about four times each, until about 1cm thick.
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Layer each piece with cheese and spinach mixture, followed by ham.
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Roll the pork to enclose the ham and cheese and secure with toothpicks along the edge.
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In a bowl, combine flour and paprika. In a separate bowl, combine eggs and milk,. In a third bowl, place the panko.
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Lightly dredge the pork in the flour mixture, then dip it in the egg mixture and coat it in panko. Repeat the egg and panko coating once more. Repeat with the remaining pieces of pork, then place them on a baking sheet and chill for at least 15 minutes.
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In a frying pan, heat the oil over medium heat. Fry the pork for a total of 8 minutes, flipping every 2 minutes.
