Stuffed Turkey Cutlet (Cordon Bleu) with Fried Potatoes

0
Average: 0 (0 votes)
(0 votes)
Stuffed Turkey Cutlet (Cordon Bleu) with Fried Potatoes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
600 grams potatoes
salt
peppers (freshly ground)
1 tablespoon chopped parsley
3 tablespoons clarified butter
4 thin Turkey cutlets about 160 g (approximately 1/3 pound)
4 slices cooked ham
4 slices Cheshire cheese
2 tablespoons Pastry flour
1 egg
breadcrumbs (for breading)
vegetable oil (to fry)
Lemon peel (for garnish)
How healthy are the main ingredients?
potatohamparsleysaltegg

Preparation steps

1.

Rinse the potatoes, place in a pot with salted water, bring to a boil, and simmer for 25 minutes.

2.

Drain the potatoes and peel. When they are cool, then cut into large cubes. Heat the clarified butter in a pan and fry the potatoes over medium heat, gently stirring occassionally. Season with salt and pepper and stir in the chopped parsley.

3.

Season the turkey lightly with salt and pepper. Place a slice of ham and a slice of cheese on each and roll together, using a toothpick to hold the roll closed. Dredge the turkey rolls first in flour, then dip in beaten egg, and finally coat with the breadcrumbs. Gently press the breading to adhere.

4.

Fry the turkey rolls in plenty of hot oil until golden brown and cooked through. Place on a plate with the potatoes and garnish with lemons. Serve immediately.