Turkey Cordon Bleu
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Turkey breast caps stuffed with ham and cheese, wrapped in classic triple coating and fried until golden brown.
Ingredients:
td>breadcrumbs
Procedure:
1. Wash the meat thoroughly and cut into eight taller slices, cut a pocket in each with a knife, and put a slice of ham and cheese in each
2. Use toothpicks to tie the slices together, salt and pepper them thoroughly on both sides
3. Coat the meat first in flour, then in beaten, slightly salted eggs and finally in breadcrumbs
4. Fry slowly in more oil until golden brown.
Note:
This recipe is originally from France and its exact name is derived from a French order and school of cooking three centuries younger. Members of the L’Ordre des Chevaliers du Saint Esprit wore a cross on a blue ribbon (le cordon bleu). They called themselves “les cordon bleus” and met at lavish banquets, also metaphorically referred to as cordon bleu. The French Revolution put an end to the order and the feasting, but the symbol has become a permanent mark of high quality.Originally, this dish was made exclusively from veal.
