Pork cordon bleu with fries

Pork cordon bleu with fries

[col type=”three-fourth”]

An old fashioned bistro dish that is well worth reviving. You could substitute the pork for chicken breasts.


For the tomato ketchup
  • 250ml/9fl oz cider vinegar
  • 1 bay leaf
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • 8 tbsp demerara sugar
  • 1.5kg/3lb 5oz ripe tomatoes, quartered, seeds removed
  • 1 tsp salt
  • 1 tbsp English mustard powder
  • 1 garlic clove, crushed
  • Tabasco sauce
  • 2 tbsp tomato purée
  • ½ tsp corn flour, if necessary
For the pork
  • oil, for deep-frying
  • 4 x 200g/7oz thick slices pork fillet
  • 4 x 5mm/¼in slices emmental cheese
  • 4 x good quality thick ham slices
  • 75g/2¾oz plain flour
  • 3 free-range eggs, lightly beaten
  • 115g/4oz Japanese panko breadcrumbs
  • salt and freshly ground black pepper
  • 4 sprigs flat leaf parsley
  • 1 lemon, cut lengthways into quarters
For the fries
  • 4 large chipping potatoes, cut into fine julienne
  • oil, for deep-frying

Preparation method

  1. For the ketchup, place the vinegar, bay leaf, coriander, cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer.

  2. Add all of the remaining tomato ketchup ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.

  3. Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. Be careful the mixture doesn’t burn or catch on the base of the pan as this will ruin the sauce.

  4. Remove from the heat and allow to cool for a few minutes. Transfer to a food processor and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely.

  5. If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water. This will prevent the tomato water separating from the ketchup, but be careful not to make it too starchy and thick.

  6. For the pork, heat the oil in a large saucepan or a deep fat fryer to 190C/375F.

  7. Place the pork fillet between two pieces of cling film then bash with a rolling pin or meat hammer until just 5mm/¼in thick.

  8. Remove the cling film and lay the cheese over one half of the pork then lay the ham on top of it. Flip the other side of the pork over the top to cover the ham.

  9. Pass through the flour, then the beaten eggs and finally the breadcrumbs.

  10. Carefully lay the pork into the fat fryer and fry for 3-4 minutes until golden-brown and cooked all the way through. (CAUTION: hot fat can be dangerous; never leave the pan unattended.)

  11. Remove and drain onto kitchen paper then season with a little salt and freshly ground black pepper.

  12. For the fries, carefully drop the potato julienne into the fat fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp.

  13. Remove with a slotted spoon and drain onto kitchen paper then season with salt and a little black pepper.

  14. Place the pork onto the plate, pile the fries along side then finish with a dollop of ketchup, sprig of parsley and wedge of lemon.

[/col][col type=”one-fourth last”]

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4