Rustic Cordon Bleu with Herb Butter and Berries

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the pork loin in half. Make a butterfly cut to open each half into a thin, even sheet about 5mm thick.
   ▶ ≈0:27
2. 2
   Place the meat in a freezer bag and gently pound with a meat mallet or the bottom of a pan to ensure even thickness.
   ▶ ≈2:10
3. 3
   Season lightly with salt and pepper. Spread the herb butter and fresh cheese mixture evenly over the meat.
   ▶ ≈2:42
4. 4
   Layer thin ham slices, a few roasted onions, small cornichon pieces, lingonberries, and grated alpine cheese on top.
   ▶ ≈3:13
5. 5
   Fold the sides of the meat over the filling to enclose it completely.
   ▶ ≈3:56
6. 6
   Set up three bowls with flour, beaten egg, and panko breadcrumbs. Lightly coat the rolls in flour, shaking off excess.
   ▶ ≈4:05
7. 7
   Dip the flour-coated rolls into the egg, turning gently to coat.
   ▶ ≈4:31
8. 8
   Roll gently in panko breadcrumbs, turning to coat evenly without pressing down.
   ▶ ≈4:40
9. 9
   Heat plenty of lard in a pan to medium-low temperature. Carefully place the breaded rolls into the hot lard.
   ▶ ≈5:17
10. 10
    Cook at medium-low heat until the bottoms are golden brown and crispy, then gently flip.
    ▶ ≈5:43
11. 11
    Continue cooking the other side, occasionally spooning hot lard over the top to keep it crispy and ensure it cooks through.
    ▶ ≈6:06
12. 12
    When fully cooked, remove and place on paper towels to drain excess fat.
    ▶ ≈7:04
13. 13
    Cut open to reveal the melted cheese and filling inside. Serve immediately while hot and crispy.
    ▶ ≈7:18