Turkey Cordon Bleu
This festive favourite of mine never fails to amaze my guests, it’s a great twist on the classic. Alternatively, if you’re feeling uninspired by Turkey after Christmas, why not try making this recipe using partridge? Over the Christmas period, I like to add extra pine nuts and pancetta to this traditional recipe to make it extra indulgent.
• 4 slices fat-reduced mozzarella cheese
• 4 thin slices deli honey-cured ham
• 4 turkey breasts
• 340 grams panko bread crumbs
• 1 large egg, lightly beaten
• 57 grams of plain flour
• A pinch of salt
• A pinch of pepper
• 30 ml sunflower oil
• 225ml Bechamel sauce, warmed
• 4 bacon strips, cooked and chopped
• 65 grams grated Parmesan cheese
- Preheat oven to 180°. Place a slice of mozzarella cheese and one slice of ham on each turkey breast. Roll up each piece from the short side and secure with toothpicks.
- Place breadcrumbs and eggs in separate shallow bowls.
- In another shallow bowl, combine flour, salt and pepper.
- Begin coating the turkey in the flour mixture, then the egg mixture, then breadcrumbs, ensuring each piece is evenly coated.
- In a large pan, brown the turkey in oil in batches. Place in a greased baking dish. Bake, uncovered for 20-25 minutes until turkey juices run clear. Once baked, discard toothpicks.
- Spoon the bechamel sauce over the turkey.
- Sprinkle with bacon and Parmesan cheese to top it off and serve with Brussel sprouts and mash potato.