Turkey cordon bleu with camembert and pear and cranberry sauce

Name: Turkey cordon bleu with camembert and pear and cranberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 160 g) Pear; 125 g Camembert; 2 Eggs (size M); 4 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 10 TABLESPOONS Oil; 12 discs Baguette (approx. 20 g each); 6 TABLESPOONS Cranberries (glass); 2 TABLESPOONS Cranberry juice; 100 g Lamb's lettuce; 3 TABLESPOONS White wine vinegar; 1 pinch Sugar; 7-10 Tbsp wooden skewers; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 160 g) Pear
125 g Camembert
2 Eggs (size M)
4 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
10 TABLESPOONS Oil
12 discs Baguette (approx. 20 g each)
6 TABLESPOONS Cranberries (glass)
2 TABLESPOONS Cranberry juice
100 g Lamb's lettuce
3 TABLESPOONS White wine vinegar
1 pinch Sugar
7-10 Tbsp wooden skewers
7-10 Tbsp Cling film

Directions

1
Wash the meat, dab dry. Beat the escalopes between 2 layers of foil with a saucepan (approx. 1/2 cm thick). Season with salt and pepper. Wash and quarter the pear, remove the core. Halve the quarter lengthwise. Cut camembert into 8 slices. Place 2 slices of cheese and 2 pear slices in the middle of the narrow side of each cutlet. Whip the opposite side of the meat over the filling and fix with wooden skewers
2
Whisk the eggs in a deep plate, season with salt and pepper. Turn cordon bleu in flour, egg and breadcrumbs one after the other
3
Heat 6 tablespoons of oil in a large frying pan. Fry the meat on all sides at low heat for about 5 minutes until golden brown. Place on a baking tray lined with baking paper. Also fry the remaining escalopes in the remaining oil and place them on the baking tray. Finish cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes
4
In the meantime, heat 1 tablespoon of oil in a frying pan and fry 6 slices of bread in it for about 1 minute on each side until golden brown. Fry the remaining slices in the remaining oil. Drain the slices of bread on kitchen paper. Mix cranberries with cranberry juice. Clean and wash the salad. Whisk vinegar with salt, pepper and sugar. Stir in 3 tablespoons of oil in a thin stream. Season to taste again. Drizzle the salad with vinaigrette in a bowl
5
Remove wooden skewers from the meat. Arrange cordon bleu with salad and cranberry sauce on plates. Add baguette