Turkey Cordon Bleu with Lemon Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 42 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel à 150 g
- 2 slices cooked ham
- 1 packet mozzarella, cut into 0-2 slices
- 2 tablespoon olive oil for frying
- 1 shot white wine, preferably Verdicchio, slightly sparkling (e.g. Persenti)
- Sea salt, coarse
- pepper
- 50 g parmesan, freshly rated
- 50 g breadcrumbs
- 2 cloves garlic)
- 1 handful parsley, smooth
- Olive oil, virgin
- 1 half a lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Briefly pound the turkey schnitzel flat and lay them side by side. Sprinkle each with a little sea salt and pepper. Then cover each with half a slice of ham and 2-3 slices of mozzarella. Fold it up and fix it with toothpicks.
- For the crust, finely chop the garlic and parsley. Mix with the parmesan, breadcrumbs and lemon juice. Salt and mix with so much virgin olive oil that the mixture just sticks together, no more.
- Fry the turkey schnitzel on each side until golden brown (3 - 4 minutes per side). Deglaze with the white wine and distribute the Parmesan mixture evenly over all 4 schnitzel. Then slide the pan under the grill for about 5 minutes until the crust is nice and golden brown.
- It is best to serve in the pan and serve with a crispy baguette and a nice salad.
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