Original Briger cordon bleu

Butterfly the pork chops. Tenderise slightly with a mallet, depending on the size of the meat. Season with salt and pepper.

Now fill the escalopes with the raw ham and cheese, making sure the cheese cannot escape.

First, coat with flour. Then dip in the beaten egg and, finally, coat with breadcrumbs. Press the meat down into the breadcrumb mixture one more time. Fry in plenty of oil.