Cordon vert

My last night's dinner reminded me on another variation on the theme of fruit, pork & cheese.. Cordon vert.
No worries, you have not forgotten anything essential, I made that one up. Still good.

A dish very typical for rural area german restaurants is "Cordon bleu" (blue ribbon, supposedly not named after the culinary school, but after the blue ribbon of excellence), also common in Austria, I assume. It is veal cut open and filled with cheese and ham, battered and fried, similar to a "Wiener Schnitzel", just stuffed, as can be seen on the right.


My "cordon vert" (green ribbon), first of all, is with pork, i.e. makes the ham obsolete, is not battered, has a different cheese (correct, my alltime favorite gruyere), and is green, because it contains fruit/veggie matter. The upscale healthy choice, sort of.

This is before frying it:Pork cutlet or pork chop without bones, filled with apple slices and gruyere, fried with black pepper, parsley and spring onions.
This is it when it's done, ready for the happy eater:
Enjoy :)