Turkey Cordon Bleu

Ingredients

• 4 thick turkey cutlets
• 1 Red Onion
• 70 g butter
• 100 ml red wine
• 4 tbsp lingonberries (canned)
• 2 tbsp fruit vinegar
• 2 tsp cornstarch
• 4 slices Camembert cheese
• 3 tbsp Flour
• 1 egg
• 100 g Ground Almonds
• 350 g starchy potatoes
• 2 tbsp butter
• 200 g mixed salad greens
• 3 tbsp red wine vinegar
• 2 tsp mustard
• 5 tbsp oil
• Salt
• Pepper
• 1 lemon

Instructions

1. 1.

   Wash and pat dry the cutlets, then slit a deep pocket into each. Season with salt and pepper. Peel and finely chop the onion; sauté in 2 tbsp butter, add red wine, cover and simmer for 5 minutes. Stir in lingonberries, season with salt and pepper, and finish with vinegar.

2. 2.

   Fill the cutlets with the mixture, place one slice of cheese into each pocket, and secure with toothpicks. Dredge the cutlets first in flour, then in beaten egg, and finally in ground almonds. Heat remaining butter and fry the cutlets for 7 minutes on each side. Peel, wash, cover potatoes with water and cook for 25 minutes; drain and set aside.

3. 3.

   Heat butter in a pan and brown the potatoes on all sides for 5 minutes. Wash, dry, and tear salad greens into bite‑sized pieces. Whisk together vinegar, mustard, oil, salt, and pepper to make a dressing; drizzle over the salad. Plate the cutlets with potatoes and salad, and serve with thin lemon slices.