Romanian Pork Cordon Bleu Schnitzels Recipe

Pork Cordon Bleu with salad garnish
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Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Yield: 8 schnitzel
Nutrition Facts (per serving)
1058 Calories
54g Fat
64g Carbs
75g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1058
% Daily Value*
Total Fat 54g 69%
Saturated Fat 18g 89%
Cholesterol 298mg 99%
Sodium 1881mg 82%
Total Carbohydrate 64g 23%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 75g
Vitamin C 0mg 0%
Calcium 378mg 29%
Iron 7mg 39%
Potassium 1097mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Schnitzel or şniţel is a popular main course in restaurants, fast food places, and homes across Romania. It is typical of the Austrian / German schnitzel but it can be made with any type of meat or poultry. This recipe for a type of schnitzel known as pork cordon bleu, or cordon bleu şniţel in Romanian, features pounded pork tenderloin filled with prosciutto or ham and cheese. Other popular Romanian filled schnitzel is the şniţel mozaic-rulat stuffed with two different thin meat layers, cheese, red peppers, and mushroom filling. And then there is the sniţel de ciuperci, a mushroom fritter.
This recipe is a good candidate for very thinly sliced leftover ham.


  • 1 1/2 pounds  pork tenderloin, fat, and silver skin removed

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 8 slices prosciutto, or wafer-thin ham

  • 8 thin slices Romanian cascaval or Bulgarian kashkaval cheese or Swiss cheese

  • 1 cup all-purpose flour

  • 1 to 2 large eggs, beaten with 1-2 teaspoons water

  • 2 cups fine dry breadcrumbs

  • 3 tablespoons butter

  • Oil, for frying

Steps to Make It

  1. Cut pork tenderloin into eight equal slices. Pound each slice thinly between two pieces of plastic wrap. Lightly season both sides of each pounded cutlet with salt and pepper. Place a slice of prosciutto or ham and then a slice of cheese on each cutlet. Roll as you would for stuffed cabbage to completely enclose the filling.

  2. Dredge each rolled cutlet in flour. Then dip into egg-water mixture and then into bread crumbs, coating all sides. Heat a large skillet and add oil and butter. When sizzling but not browning, add cutlets and cook 10 to 12 minutes, turning to brown all sides. Serve two cutlets per person.