Cordon Bleu-style turkey served on a salad of arugula and sun-dried tomatoes with a Dijon mustard dressing

Recipe for 6 servings

Ingredients:

Turkey – Cordon Bleu (chops):

• Skinless turkey breast – 900 g
• Quality cooked ham – 240 g
• Gruyère type cheese – 240 g
• Wheat flour type 450 – 90 g
• Hen eggs – 300 g
• Breadcrumbs – 180 g
• Salt – 15 g
• Ground black pepper – 6 g
• Canola oil for frying – 300 g

Salad:

• Fresh arugula – 300 g
• Dried tomatoes in oil (drained) – 180 g
• Parmesan cheese flakes – 60 g

Dijon mustard dressing:

• Dijon mustard – 60 g
• Honey – 45 g
• White wine vinegar – 30 g
• Olive oil – 120 g
• Salt – 6 g
• Ground black pepper – 3 g

Method of preparation

Turkey – Cordon Bleu

Clean the meat, portion it into 6 equal chops and shred to a thickness of about 1 cm. Season with salt and pepper. Arrange ham and cheese on each cutlet, then tightly roll up and secure the shape.

Coat the rolls in the following sequence: flour, then eggs, then breadcrumbs. Fry in hot oil at about 170 °C until golden. Then bake in a convection oven at 170 °C for about 8-10 minutes, until the internal temperature reaches at least 72 °C.

Salad

Rinse the arugula and dry it thoroughly. Cut the dried tomatoes into strips. Immediately before serving, combine with the dressing and sprinkle with Parmesan flakes.

Mustard dressing

Thoroughly combine the mustard, honey and vinegar. Gradually pour in the oil, stirring continuously, until a stable emulsion forms. Season with salt and pepper.

Cut the turkey into slices. Arrange on a salad of arugula and sun-dried tomatoes. Serve immediately.