Turkey cordon bleu with mixed cream vegetables

Name: Turkey cordon bleu with mixed cream vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 500 g Carrots; 150 g frozen peas; 4 (150 g each) Turkey escalope; 2 discs (30 g each) cooked ham; 2 discs (20 g each) medieval Gouda cheese; 6 discs (25 g each) Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 70 g Flour; 2 Eggs; 4 TABLESPOONS Oil; 1/2 bunch Parsley; 1/2 bunch Chives; 200 g Mushrooms; 30 g Butter or margarine; 200 ml Milk; 100 g Whipped cream; 7-10 Tbsp Lemon corners; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Carrots
150 g frozen peas
4 (150 g each) Turkey escalope
2 discs (30 g each) cooked ham
2 discs (20 g each) medieval Gouda cheese
6 discs (25 g each) Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
70 g Flour
2 Eggs
4 TABLESPOONS Oil
1/2 bunch Parsley
1/2 bunch Chives
200 g Mushrooms
30 g Butter or margarine
200 ml Milk
100 g Whipped cream
7-10 Tbsp Lemon corners
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes and cook them for about 20 minutes in boiling salted water. Peel, wash and slice the carrots and cook them in 1/4 litre of boiling salted water for about 12 minutes. Add peas after about 5 minutes. Wash the turkey escalopes and dab dry. Cut a pocket with a sharp knife at the side. Cut ham and cheese slices in half.
2
Fill half a slice into each pocket and put it in. Cut the rind off the toast bread. Grate the bread finely. Season cutlets with salt and pepper, turn them in 40 g flour and tap off the excess flour. Beat the eggs with some water. Pull floured schnitzels through the egg. Bread them with grated toast. Fry in 2 tablespoons of hot oil on both sides for 5-7 minutes. Wash herbs, dab dry and chop finely, except for some parsley for garnishing. Drain the vegetables and collect the cooking water. Clean, wash and halve the mushrooms. Heat the remaining oil in a pot, fry the mushrooms in it and take them out.
3
Fry in 2 tablespoons of hot oil on both sides for 5-7 minutes. Wash herbs, dab dry and chop finely, except for some parsley for garnishing. Drain the vegetables and collect the cooking water. Clean, wash and halve the mushrooms. Heat the remaining oil in a pot, fry the mushrooms in it and take them out. Melt the fat, sprinkle in the remaining flour and sauté over a low heat while stirring until light. Add milk, cream and vegetable water bit by bit. Bring to the boil and allow to swell for 10 minutes. Add prepared vegetables and herbs. Season to taste with salt and pepper. Arrange cutlets with the vegetables and potatoes on plates. Garnish with lemon wedges and parsley
4
Add milk, cream and vegetable water bit by bit. Bring to the boil and allow to swell for 10 minutes. Add prepared vegetables and herbs. Season to taste with salt and pepper. Arrange cutlets with the vegetables and potatoes on plates. Garnish with lemon wedges and parsley