German Pork Cordon Bleu

GERMAN PORK CORDON BLEU 
This recipe came from an estate sale. I obtained it when I purchased 
the family collection from the Lynch Estate in Garland, Texas in 
1994. 
6 pork cutlets butterflied
12 slices brick cheese
6 slices bacon
2 eggs beaten
1 cup unseasoned bread crumbs
1 teaspoon salt
2 teaspoons freshly ground black pepper
1/2 cup olive oil
1/2 cup unsalted butter
6 slices ham
Cut the cutlets in half.
On one half place one slice of ham and two slices of cheese then 
cover with other half of cutlet and secure on four sides with 
toothpicks.
Dip into eggs then bread crumbs.
Season with salt and pepper.
In large skillet heat oil and butter then cook cutlets on each side 
until crisp.
Blot dry and serve with lemon wedges.
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Category:Cathy's Recipes