Saturday, January 29, 2011
Happy New Year! :)
I guess my goal to write often will always be part of my wishlist *lol*
A lot of things get in the way here and there but I would still love to spare a little time sharing something here - like this super easy and cheesy dish! It's fun to make and it's not the same as what we're used to, which is chicken. It was our helper back in my highschool days who taught us how to make these. The mini "pork rolls" were sealed by toothpicks and fried in oil. This version has a little more to it - the bread crumbs, eggs and the works, plus pesto cream cheese as dip. Yum!!!
Pork Cordon Bleu
about 8 pieces pork tenderloin cut thinly (size is about 4 X 5) or thin pork chops w/o the fat and skin
salt and pepper to season
quick melting cheese, cut in sticks (size that fits in pork when you roll it, i was able to consume 1/2 of the cheese bar)
toothpicks (for sealing)
Japanese bread crumbs / Panko
Vegetable Oil for frying
Pesto Cream Cheese Sauce
1 tbsp butter
1/2 cup of cream cheese
1/2 cup milk
2 tbsp ready made pesto
salt and pepper to taste
- season the pork w/ salt and pepper, place the cheese sticks in the middle, fold sides and ends over cheese and roll up; secure each with a toothpick. Dip roll-ups in flour, then egg mixture, then roll in crumbs and fry until golden. Drain well. Remove toothpicks carefully for presentation purposes!
*you can put garlic bits or bacon bits or what have you in the rolls ups together with the cheese!
- on low heat: melt butter in pan, add cream cheese and milk, simmer until cheese has melted, then add the pesto, salt and pepper to taste and serve w/ pork cordon bleu
Cheese is really overflowing in this recipe but it won't hurt our diet if this will be eaten occasionally! :) Serve with hot rice or can be served as pica-pica too! I know...the holidays are over and summer is definitely coming (beach! beach!). But this does not stop me from eating anything delicious! This is where the 3-day diet programs and tankinis come in! :P