Pork Cordon Bleu

Name: Pork Cordon Bleu
Yield: Serves 4
Cuisine: French
Ingredients: 3/4 cup, sour cream; 1/4 cup, Dijon mustard; 2 tablespoons, minced fresh chives; 1/8 teaspoon, table salt; 1/8 teaspoon, pepper; 1/4 cup, all-purpose flour; 2 , large eggs; 1 tablespoon, Dijon mustard; 1 1/2 cups, panko bread crumbs; 1 (14- to 16-ounce), pork tenderloin, trimmed; 1/4 teaspoon, table salt; 1/4 teaspoon, pepper; 1/2 cup, vegetable oil for frying; 8 thin slices, deli Black Forest ham; 4 ounces, Gruyère cheese, shredded (1 cup)

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Appears in Cook's Country December/January 2020

Construction counts: Layering, not stuffing, was the key to updating this classic dish.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

For a contemporary take on chicken cordon bleu, we got rid of the chicken and used sweet pork tenderloin instead. We began by making our own cutlets from a 1-pound tenderloin, pounding them to a ¼-inch thickness to ensure that they would co...

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