Serves 4 -5 People 

Ingredients:

for the Cordon Bleu 
1 piece Topside Silverside pork (1,2-1,5 kg)
600 g 6 month old optional a good mountain cheese
500 g good ham
8 organic eggs 
500 g good breadcrumbs
1 kg flour
Salt 

for the Cucumber Salad
8 Cucumbers
1 Bunch Dill
500 g Sour cream
125 g Mayonnaise, preferably homemade
5 garlic cloves
Juice (80 ml) and zest of an organic juice
20 g sugar
25 g Olive oil
Salt
Pepper

Method: 

Remove excess fat from the pork, cut a 2 cm wide slice off both ends to increase the surface area of the schnitzels.

Now cut 4-5 butterfly schnitzels against the grain from the meat.

Gently pound the schnitzels between 2 layers of cling film and fill each with 3 slices of ham and about 80 g of mountain cheese. Place the cheese in thin slices on one half of the schnitzel and then cover with the second half and press down firmly. The shape should be semi-circular, and the cordon bleu should be evenly thick.

Best to cool overnight.

Once chilled and firm, season the schnitzels with pepper and salt. Whisk eggs vigorously with salt and pepper in a deep plate. Spread flour and breadcrumbs on separate flat plates. Coat the schnitzels with flour on both sides first, shaking off excess flour. Dip floured schnitzels in the beaten egg, allowing excess to drip off briefly, and finally coat loosely with breadcrumbs on each side. Fry the cordon bleu for 4 ½ minutes in hot fat at 175 degrees Celsius. Immediately season with fine and coarse salt and let rest for at least 4 minutes.

For the Cucumber Salad: Slice the cucumbers on a mandolin into approximately 3 mm thick slices and then lightly salt and sugar them and knead well. Let the cucumbers sit for about 20 minutes and then squeeze out excess liquid.

Finely chop the dill. Mix the remaining ingredients into a basic marinade.

Now mix the cucumbers and dill with enough marinade to achieve the desired creaminess and taste again.

Serve the cordon bleu with half a lemon.