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Cordon Bleu with Creamy Salad

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This week I got a beautiful tenderloin from a turkey. I was thinking how to process it and top of tops popped into my head – Le Cordon Bleu.
Le Cordon Bleu was reportedly a blue ribbon, worn by “L’ordre des Chevaliers du Saint-Esprit” (instituted knighthood by the king Henri III of France, in 1578). Therefore, this term has been appointed as a symbol of high standards in the culinary world. Check this link for more history >>

The Cordon Bleu is traditionally made of chicken, ham, Swiss full-flavoured cheese, and thereafter deep-fried. My version is the following:

3 thick turkey breasts, cleaned
3 slices of good quality ham
3 large slices of Gouda Cheese, torn in pieces
1 cup of plain flour
1 whole egg
50ml of milk
1 cup of breadcrumbs
salt and ground black pepper
olive oil
½ of lemon

1 head of Red Little Gem Salad, cleaned and torn in pieces
6 cherry tomatoes, diced
2 teaspoons of sour cream or crème fraîche
1 teaspoon of mayonnaise
salt and ground black pepper

  1. Preheat the oven to 180 degrees.
  2. Slice the turkey breasts in the middle until you reach the other side, without cutting all of the way through. Open the breasts, place a kitchen foil above the surface and beat them gently with a mallet. Remove the foil and season with salt and pepper.
  3. Place on top of each breast one slice of ham and good amount of cheese. Close the breasts and beat the sides with a mallet (to be sure that meat won’t come open, place a toothpick on each side).
  4. Prepare 3 deep plates and place the following: flour in the first one, lightly whisked egg with milk in the second one and breadcrumbs in the third plate.
  5. Wrap each piece of meat in flour, egg and breadcrumbs. Gently shake out the excess bits.

Here is the tip for the remaining mix: Place all together in one plate, season with salt and herbs accordingly to your taste (e.g. mayoran) and create small balls from it. Flatten them with your palm and throw them in the oven until meat is ready.

  1. Heat up a good amount of olive oil in a frying oven proof pan. Put the meat in and fry from each side for about 4 minutes. Place the pan in the oven and continue cooking for another 10 minutes.
  2. Meanwhile, prepare the salad by mixing all ingredients above.
  3. Take out the meat and sprinkle with lemon wedges. You can also serve it with cooked potatoes. Yummy!

Makes 3 serves.

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  1. Idalee

    This is too cute! I love how she calls the aguacate &qt&a;ctcauaue.oquot; I just might steal that from her. You are such a great mother M! I'm sure once I decide to have children I'll be running to your blog for advice and insight. Cheers. 🙂

    • Culinary Talks

      That really made my day. Thank You! This is the reason why I created Baby Culinary Talks in the first place. All the best K.

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