My family loves chicken cordon bleu but I’m not a big fan of how long it can take to make. We haven’t had it in a while and I was almost resigned to taking that time when I remembered the recipe I’m sharing with you today. It’s easy, takes just 30 minutes and since it came from my Weight Watchers cookbook, it’s probably the healthiest way you can make cordon bleu. Here’s what we’re having for dinner tonight:
Pork Cutlets Cordon Bleu
Credit to Weight Watchers Make It In Minutes cookbook, which is no longer in publication. But if you ever see a used copy I highly recommend it. Note, I’ve tweaked it slightly because the original makes just four servings, this one makes 6-8.
2 lbs pork tenderloin
salt & pepper
3 TB flour
1 TB olive oil
8 slices deli ham, cut in half
8 slices swiss cheese, cut in half
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp dried sage
- Cut the pork diagonally into 14-16 quarter-inch cutlets. Place the cutlets between sheets of wax paper and pound them to a 1/8 inch thickness.
- On a sheet of wax paper or a plate, mix together the flour, salt & pepper. Lightly dredge the cutlets in the flour.
- Heat oil in a large nonstick skillet over medium-high heat. Saute the pork for three minutes, turn over and top with a slice of ham and a slice of cheese. Add the wine & broth (can substitute water for wine) and bring to a boil. Boil until liquid is reduced by half – about three minutes. Transfer cutlets to a platter for serving.
- Sprinkle sage on top of cutlets and pour the remaining pan sauce on top.
We will serve this with seasoned rice and a green vegetable.