Turkey cordon bleu in almond crust

Name: Turkey cordon bleu in almond crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large potatoes (about 800 g); 7-10 Tbsp Salt; 4 thick turkey escalopes (?a approx. 160 g); 4 Disc/s Raclette cheese (approx. 100 g); 8 Washer/s (thin) Baguette salami; 2 Eggs (Gr. M); 1-2 TEASPOONS dried rosemary; 6 TABLESPOONS Breadcrumbs; 5 TABLESPOONS flaked almonds; 7-10 Tbsp Pepper; 4 TABLESPOONS Flour; 3 TABLESPOONS clarified butter; 2 small onions; 4 TABLESPOONS Butter; 400 g frozen peas; 200 ml Milk; 7-10 Tbsp Nutmeg

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

While the potatoes are cooking for the puree, you can fill the quick schnitzels with melted raclette cheese and hearty salami

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large potatoes (about 800 g)
7-10 Tbsp Salt
4 thick turkey escalopes (?a approx. 160 g)
4 Disc/s Raclette cheese (approx. 100 g)
8 Washer/s (thin) Baguette salami
2 Eggs (Gr. M)
1-2 TEASPOONS dried rosemary
6 TABLESPOONS Breadcrumbs
5 TABLESPOONS flaked almonds
7-10 Tbsp Pepper
4 TABLESPOONS Flour
3 TABLESPOONS clarified butter
2 small onions
4 TABLESPOONS Butter
400 g frozen peas
200 ml Milk
7-10 Tbsp Nutmeg

Directions

1
Peel and chop the potatoes and boil them in salted water for about 20 minutes. Wash the cutlets, dab dry and cut one pocket each. Fill with 1 slice of cheese and 2 slices of salami. Whisk eggs. Mix rosemary with breadcrumbs and almonds. Season schnitzel with salt and pepper. First turn in flour, then in egg and finally in the breadcrumb mixture. Heat clarified butter in a large pan. Fry the schnitzels for about 5 minutes on each side until golden brown.
2
Onions peel and cut into slices. Heat 2 tablespoons of butter and sauté onions. Add peas and 4 tablespoons of water and simmer for about 5 minutes. Season with salt.
3
Drain the potatoes. Add milk and 2 tablespoons of butter and mash everything to a fine puree. Season to taste with salt and nutmeg. Arrange everything.