Turkey escalope à la Cordon bleu

Name: Turkey escalope à la Cordon bleu
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 7-10 Tbsp salt, pepper; 4 thin turkey escalopes (approx. 175 g each); 200 g Cream Camembert; 4 discs cooked ham (approx. 25 g each); 2 TABLESPOONS Oil; 400 g fresh spaetzle (refrigerated shelf); 5-6 Stem(s) Parsley; 2 TABLESPOONS Butter; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

7-10 Tbsp salt, pepper
4 thin turkey escalopes (approx. 175 g each)
200 g Cream Camembert
4 discs cooked ham (approx. 25 g each)
2 TABLESPOONS Oil
400 g fresh spaetzle (refrigerated shelf)
5-6 Stem(s) Parsley
2 TABLESPOONS Butter
7-10 Tbsp wooden skewers

Directions

1
For the spaetzle, boil 3-4 l salted water. Wash the meat and dab dry. Cut cheese into slices. Season cutlets. Spread ham and cheese on 1 meat half each, fold meat over and pin up with skewers.
2
Heat the oil in a large frying pan. Fry the escalopes in it at medium heat for 3-4 minutes on each side.
3
Cook spaetzle in boiling salted water according to package instructions. Wash and chop parsley. Drain spaetzle. Melt butter in the spaetzle pot, add parsley and spaetzle, fold in. Serve everything.
4
Cranberries taste good with it.