Turkey Cordon Bleu

Ingredients

• 4 turkey cutlets (pre‑cooked, 160°C)
• black pepper (ground)
• 1 tsp Sweet paprika powder
• 4 slices cooked ham
• 60 g firm truffle cheese
• 6 tbsp spelt flour
• 2 Eggs
• Salt
• 8 tbsp breadcrumbs
• butter clarified oil
• a handful parsley (5 g)
• 1 lemon (cut into wedges)

Instructions

1. 1.

   Wash and pat dry the turkey cutlets, then gently flatten them. Season both sides with pepper and paprika powder. Slice the truffle cheese thinly. Place one slice of ham and one slice of cheese on half of each cutlet.

2. 2.

   Fold the cutlets closed, secure with toothpicks, and lightly dust with flour. Beat the eggs in a shallow dish, adding a pinch of salt. Place the breadcrumbs in another dish. Dip each cutlet first in egg, then coat with breadcrumbs.

3. 3.

   Press the breadcrumb coating onto the cutlets firmly with your palm and let them rest briefly. Heat 3 tbsp clarified butter in a pan over medium‑high heat. Add the stuffed cutlets, reduce the heat slightly, and brown for 3–5 minutes on each side. Drain briefly on paper towels. Wash, dry, and tear parsley leaves. Serve the turkey cordon bleu garnished with lemon wedges and parsley.