TURKEY CORDON BLEU

The secret is in the breading and the frying in this simple recipe

One of those recipes that everyone likes, cordon bleu is made by stuffing fillets (either beef, pork, or chicken) with ham and cheese and later breading and frying them. When you cut in, the melted cheese floods the plate and gives you an irresistible bite.

This recipe’s curious name comes from the era of Henry III, when people who received the Knight of the Order of the Holy Spirit were awarded with a blue ribbon, “cordon bleu” in French. This ribbon was also possessed by the most professional chefs charged with cooking and serving at palace banquets. Furthermore, they used this ribbon to tie their aprons.

This is why the chef who invented this dish gave it the name cordon bleu. From that moment on, this French creation began to spread throughout other parts of the world.

Spain has its own version: the famous Austurian “cachopo”, a large piece of beef fillet filled with ham and cheese, usually cabrales cheese, which is typical of the region.

One of the secrets of cordon bleu is its breading, which should be thin, and its frying time, so that it gets crispy on the outside and remains juicy on the inside.

Ingredients for 4 servings

• 4 turkey breasts
• 4 slices of Iberian ham
• 200 g of Gruyere cheese, sliced
• 2 eggs
• Flour
• Breadcrumbs or cereal flakes
• Extra virgin olive oil
• Salt and black pepper

Step-by-step preparation

1. Buy four turkey breasts and ask the butcher to fillet them but not entirely separate them. You should have a thinner half and a thicker one to be able to fill them.
2. Salt and pepper each fillet and lay a slice of Iberian ham on top of them. On top of that, place the cheese, ideally sliced or in small pieces. Avoid covering the borders.
3. Fold the turkey breast in half and coat in flour, then egg, and finally breadcrumbs, or as we have done, lightly ground cereal flakes.
4. Another option is to stretch out plastic wrap and place the turkey breast on top. Salt and pepper, add the ham and cheese, and wrap, as if you were wrapping a piece of candy, until it is firmly pressed down. Transfer to the fridge for an hour and then coat in flour, egg, and breadcrumbs.
5. Cover the base of a frying pan in olive oil and fry the fillet at medium-high heat so that the meat cooks through and the breading gets crispy.
6. You can also bake the fillets in the oven. Preheat the oven to 180 degrees and bake for 25 minutes.

Tips

• You can substitute the cooked ham for Iberian ham. The same goes with substituting the turkey for chicken, pork, or beef.
• When it comes to the type of cheese, choose one that melts well.
• To get a better crunch, you can use panko breadcrumbs.
• If you mix the breadcrumbs with a bit of parmesan, you will achieve an exquisite flavor.