Cordon Bleu

Place the cutlets, pounding them out thinly, taking care not to tear them. Salt and pepper on both sides.

On one half of each cutlet, place a slice of ham, a slice of cheese and ham again.

Fold and either tap the edges together firmly with a schnitzel mallet or secure with toothpicks.

Beat eggs in a soup plate. Now turn cutlets first in flour, pull through egg and roll in breadcrumbs.

Heat plenty of oil in a large frying pan (or 2 pans). Put in Cordon Bleus, fry until golden brown and drain on paper towels.

Serve garnished with lemon wedges.

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