Crispy Smoky Swiss Pocket (Cordon Bleu Schnitzel) with Warm Potato & Caper Salad

Golden on the outside, melty on the inside — this Crispy Smoky Swiss Pocket is a playful twist on the classic Cordon Bleu. Tender pork is filled with layers of smoked ham and nutty Emmental cheese, coated in panko for that irresistible crunch. Served alongside a warm potato salad tossed with red onion, capers, and fresh parsley, it’s comfort food with a refined edge — hearty, nostalgic, and just a little bit indulgent.

2 servings

Ingredients

For the schnitzel:

• 2 boneless pork chops

• 50 g smoked ham

• 50 g Emmental cheese

• Salt

• Pepper

• Flour

• 1 egg

• Panko breadcrumbs

• Cooking oil

• Butter

For the potato salad:

• 600 g boiled potatoes

• 1 red onion

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• 1 bunch parsley, chopped

• 2 tbsp capers

• Salt

• Pepper

Equipment

• Nonstick frying pan
• Cast Iron Skillet
• Wooden cutting board

Instructions

1. Prepare the onion mixture:
   Finely chop the red onion and mix it with the capers and red wine vinegar. Season with salt and pepper. Set aside.

2. Prepare the potatoes:
   Peel the boiled potatoes and cut them into smaller pieces.

3. Prepare the schnitzels:
   Place each pork chop between sheets of plastic wrap and pound it with a meat mallet or the palm of your hand until thin enough to fold over.

4. Fill and fold:
   Place a slice of ham and some cheese on one half of each pork slice. Fold over and secure the edge with a toothpick.

5. Coat the schnitzels:
   Beat the egg on a plate. Dredge each schnitzel first in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs.

6. Cook the potatoes:
   Fry the potatoes in a pan until golden and crisp.

7. Fry the schnitzels:
   In a cast-iron skillet, heat plenty of cooking oil and some butter. Fry the schnitzels for a few minutes on one side, seasoning with salt and pepper. Flip, cover with a lid, and cook until the cheese inside has melted.

8. Finish the potato salad:
   Mix the onion mixture into the potatoes and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper.

Serve the crispy Cordon Bleu schnitzels hot with the warm potato salad.