Pork Cordon Bleu
Knock the pork cutlets flat, and season with salt and pepper. Top each pork cutlet with one slice of cheese and ham, roll up and fix with wooden skewers.
Whisk the eggs in a deep dish. Spread the four and breadcrumbs separately in shallow dishes. Coat the rolls in the flour, dip into the eggs and finally coat with the breadcrumbs.
Heat oil and butter in a pan and fry the rolls in it until golden brown on each side over medium heat.
Arrange the cordon bleu on plates and serve with lemon wedges.