Pork cordon bleu

• pork↗4

  escalopes

• emmental↗4 slices gouda or

  cheese

• ham↗4 slices
• plain flour↗100g g
• pack breadcrumb↗125g g
• egg↗1

  mixed with a good splash of milk

• oil

  for frying

• lemon↗1

  cut into wedges, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.

2. 2

   Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.