Turkey escalope cordon bleu

Name: Turkey escalope cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 7-10 Tbsp salt, white pepper; 150 g frozen peas; 4 thick turkey escalopes (approx. 150 g each); 2 Thin slices of Gouda; 2 thin slices of cooked ham; 1-2 Eggs; 2 tablespoons (15 g) + 1 tablespoon of flour; 8 TABLESPOONS breadcrumbs, 2-3 tablespoons of oil; 200 g Mushrooms; 1 tablespoon (20 g) butter/margarine; 1/8 l Milk; 1/2 bunch Parsley; 1/2 bunch Chives; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
7-10 Tbsp salt, white pepper
150 g frozen peas
4 thick turkey escalopes (approx. 150 g each)
2 Thin slices of Gouda
2 thin slices of cooked ham
1-2 Eggs
2 tablespoons (15 g) + 1 tablespoon of flour
8 TABLESPOONS breadcrumbs, 2-3 tablespoons of oil
200 g Mushrooms
1 tablespoon (20 g) butter/margarine
1/8 l Milk
1/2 bunch Parsley
1/2 bunch Chives
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and slice the carrots. Cook in a good 1/4 l boiling salted water for 10-12 minutes. After about 5 minutes add peas. Finish cooking
2
Wash and dab the meat and cut a deep pocket into each. Cut cheese and ham in half. Fill half a slice of each into the meat pockets. Plug the openings. Season cutlets with salt and pepper
3
Beat the eggs. Turn the escalopes first in approx. 2 tbsp. flour, then in egg and finally in breadcrumbs. Heat oil. Fry the escalopes for 5-7 minutes on each side until golden brown
4
Drain the vegetables and collect the cooking water. Clean, wash and halve the mushrooms. Heat the fat. Fry the mushrooms until golden brown. Dust with 1 tbsp. flour and sweat. Stir in vegetable water and milk, bring to the boil. Simmer for about 5 minutes, season
5
Wash herbs. Chop parsley and chop chives finely. Heat the vegetables in the sauce. Add herbs. Serve with the cutlets. Boiled potatoes fit to it