Cordon bleu with Emmentaler AOP and apple in a light breadcrumb coating

1. Ask the butcher to flatten the meat to approx. 3 mm. Alternatively, place the schnitzel between two sheets of baking parchment and beat it flat yourself with a meat tenderizer or rolling pin.
2. Take a deep plate and whisk the eggs on it with salt, paprika and pepper.
3. Place the flour on a flat plate and the panko breadcrumbs on a separate flat plate.
4. Lay a slice of ham on top of each schnitzel. Then cover half with Emmentaler AOP and apple, leaving approx. 1 cm free around the edges. Fold the schnitzel together and flatten the edges using a meat tenderiser. Alternative tip: Tap the schnitzel with the edge of a tin can so the edges hold together well.
5. Carefully coat the stuffed schnitzel in flour, then in the egg mixture and finally in the panko breadcrumbs. Press into the latter well so the surface of the schnitzel is thickly coated with breadcrumbs.
6. Preheat the oven to 80°C top/bottom heat (conventional) and place a wire rack on the middle rail of the oven. Cover a plate with kitchen paper and place it on the rack.
7. Heat a finger of sunflower oil in a frying pan on a medium heat. Add 2 cordons bleus and fry for 4–6 minutes, turning as they brown. One minute before finishing, add half of the butter to the oil. Then fry the cordons bleus on both sides. Remove the meat, place on the plate in the oven and keep warm until the other cordons bleus are ready.

More delicious recipes by Zoe Torinesi can be found at Cookinesi.com