Turkey cordon bleu
These turkey breasts stuffed with ham and Comté cheese are coated in a crisp and golden crumb crust.
- 4 turkey cutlets
- 4 slices ham
- 3 ½ ounces Comté cheese, shredded or sliced (100 g)
- 2 eggs
- 3 ½ ounces dry breadcrumbs (100 g)
- Salt
- Pepper
- Olive oil
Instructions
Step 1: Turkey
Butterfly the turkey cutlets. Put them between two sheets of parchment paper and lightly flatten with a mallet or tenderizer. Season with salt and pepper.
Step 2: Cordon bleu
Lay a slice of ham over each of the cutlets, and then top with the cheese. Close the cutlets by folding them like a letter. Prepare one plate with flour, another with 2 beaten eggs, and another with dry breadcrumbs. Dredge the stuffed turkey in the flour, dip in the beaten egg, and cover with breadcrumbs.
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