Winch style Cordon Bleu with Gruyère AOP

20' 10'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.

This recipe is proposed by A la petite Auberge restaurant in Bioley-Magnoux.

Label Fait Maison

A la petite Auberge à Bioley-Magnoux

Ingredients for



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  • 800 g
    boneless pork rack
  • 200 g
    thin sliced smoked country ham
  • 320 g
    sliced or grated Gruyère AOP
  • 300 g
    Panko (Japanese breadcrumbs)
  • 4 tbsp
    Dijon mustard
  • 2
  • 1 tbsp
  • +
    olive oil
  • +
    salt and pepper


  1. Slice and butterfly the pork rack into 4 large cutlets. 
  2. Protecting the cutlets with a plastic film, pound and flatten them with a mallet or with the bottom of a heavy pot.  
  3. Brush each with a tablespoon of Dijon mustard. 
  4. Insert the thin slices of smoked country ham. 
  5. Add the slices of Gruyère AOP, or follow the chef’s tip and use grated Gruyère AOP, (easier to shape).  
  6. Fold the cutlet around the stuffing and flatten with your hand to close it firmly.  
  7. Season one side only with salt and pepper. 
  8. Prepare 2 bowls, one with the beaten eggs and the other with the Panko. 
  9. Dip the cordon bleu into the beaten eggs, drain any excess and then coat with the Panko breadcrumbs.  Press with the palm of your hand to help the breadcrumbs stick well. 
  10. Preheat a frying pan with olive oil and one tablespoon of Swiss butter.
  11. Brown both sides of the cordon bleus on high heat.  Then lower the heat, cover and cook for an additional 7 minutes or until thoroughly cooked.

Delicious to know

Serve with a slice of lemon and your preferred side dish, e.g. tagliatelle noodles, matchstick chips, or a vegetable risotto accompanied with a fresh salad.

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