Pork Cutlet Cordon Bleu
Butterfly the cutlets; place them between two pieces of plastic wrap and pound gently with a meat mallet.
4 4-oz. boneless pork cutlets, pounded 1/16” thin
Kosher salt and freshly ground black pepper, to taste
4 oz. deli ham, thinly sliced
4 oz. Emmentaler or Swiss cheese, thinly sliced
Plantation Breader, for dredging
2 eggs, beaten
Bread crumbs for coating
1 cup canola oil
3 tbsp. unsalted butter
Lemon wedges, for serving
Season cutlets with salt and pepper. Place ham and cheese on one side of butterflied cutlet, leaving a ½” border along edge; fold other side over top; set aside.
Place Plantation Breader, eggs, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlets in Breader covering completely, pressing firmly. Dip coated cutlet in the egg, then bread crumbs, pressing firmly. Let coated cutlets sit for 10 minutes before cooking.
Heat oil and butter in a 12” skillet over medium heat. Fry 2 at a time, flipping once, until golden brown and crisp. Keep warm while cooking the rest. Serve with lemon wedges.