|
turkey cordon bleu |
| |
| Ingredients -
Serves 1 |
|
Method |
2 turkey breasts
1 slice Provolone dolce, 1cm thick
1 slice Parma ham
3 sage leaves
1 egg, beaten
Seasoned flour
200g fresh breadcrumbs
50ml Grappolini Paneolio Extra virgin Olive Oil
Potatoes , cut into thick slices
200ml Grappolini Paneolio Extra Virgin
Olive Oil, for deepfrying
Salad of lollo rosso and rocket, to serve |
|
Clean the
turkey breasts of excess fat and sinews. Beat them flat on both
sides and layer with Parma ham, sage and cheese. Cover with
the other turkey breast and secure using kitchen thread or toothpicks. |
|
Cover in
the seasoned flour and dip in the beaten egg and then breadcrumbs
and fry over a low heat in 50ml extra virgin olive oil. Heat
200ml extra virgin olive oil and fry the potatoes slices. |
| |
 |
|
| Frying in extra virgin olive oil all the
difference. I recommend freezing the cordon bleu for 60
minutes to avoid it falling apart when covering in flour,
egg and breadcrumbs. |
|
|
