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.
Step 3: Cooking
Heat the olive oil in a skillet over medium heat, and cook the turkey for about 10 minutes, turning it over halfway into cooking. Place it on some paper towel to drain the excess fat, then serve on a plate.
Tips
You can replace the turkey with veal, and the Comté cheese with Cantal or Emmental.
