Cordon Bleu with Gorgonzola

Pound the meat, cover with the ham and spread the Gorgonzola over it in chunks.

Fold the cutlets, roll them in flour, pull them through the beaten egg and coat them in breadcrumbs.

Heat oil and butter in a frying pan and fry the cordon bleu for 10 minutes until crispy.

After frying, drain on paper towels, arrange and serve with side dishes of your choice.

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