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GERMAN PORK CORDON BLEU This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lynch Estate in Garland, Texas in 1994. 6 pork cutlets butterflied 12 slices brick cheese 6 slices bacon 2 eggs beaten 1 cup unseasoned bread crumbs 1 teaspoon salt 2 teaspoons freshly ground black pepper 1/2 cup olive oil 1/2 cup unsalted butter 6 slices ham Cut the cutlets in half. On one half place one slice of ham and two slices of cheese then cover with other half of cutlet and secure on four sides with toothpicks. Dip into eggs then bread crumbs. Season with salt and pepper. In large skillet heat oil and butter then cook cutlets on each side until crisp. Blot dry and serve with lemon wedges.