Pork cordon bleu with tagliatelle

Ingredients:

1 pork fillet

4 slices of honey roasted ham

4 slices of mature cheddar cheese

Breadcrumbs

Salt and pepper to taste

1 egg, beaten

Large knob of butter

Vegetable oil

Method:

Cut your fillet lengthways and into 4 equal pieces. Lay one piece in between two sheets of cling film and using a rolling pin, bash the pork so that it flattens out not too thin though. Set it aside and repeat with the remaining pork.

With each piece of flattened pork lay the ham followed by the cheese and seasoning to taste. Fold over just short of half way and enclose  Press down firmly. 

Carefully with each escalope dip into the beaten egg then drain excess and the press into your breadcrumbs.

Cover and chill until required.

Preheat the oven to 190 C / Gas 5.

Heat two frying pans with a little butter and oil for frying. 

 2 escalopes per pan and gently brown on each side. 

 Add more oil if needed. 

After about 5 minutes remove and place on a baking tray.

Bake in the oven for 30 minutes or until cooked through. Serve immediately with freshly cooked tagliatelle.