For the cordon bleu, pound the pork cutlets, salt them and cover each with a sheet of ham.
For the filling, cut the bread into small cubes, sauté the onion with parsley in a little butter until translucent. Mix milk, onion with parsley, the diced cheese and ham, 1 egg, herb cream cheese and pepper and let it stand for a while.
Spread 1/4 of the mixture on the cutlet covered with ham, leaving a margin of 2 cm. Fold the cutlet and sew the open sides together with a string.
Turn the stuffed pork cutlet in flour, egg and breadcrumbs and let it bake slowly in oil. Remove the string and serve the cordon bleu.
Preparation Tip:
For the cordon bleu you can also use veal, turkey or chicken cutlets.
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