Cordon Bleu From Turkey

Peel four waxy potatoes and cut into quarters or sixths, depending on size.

Then place in a small saucepan with a teaspoon and a half of sea salt, cover with water, and cook on high for a total of 15 minutes.

Once the water boils, turn down to speed 4 out of 6. Once the potatoes are soft, strain the water, add ¾ tbsp butter, 3-4 sprigs finely chopped parsley, and possibly.

Mix ½ tsp pepper in the saucepan. Leave the potatoes on the stove top while still warm so that the butter melts completely.

Work the cutlets with the meat tenderizer until they have an even thickness of about 3 mm.

Then top each cutlet with 2 sheets of Burgundy ham and 2 slices of Gouda cheese, folding over once. Season both sides of the gordon bleus with about half a teaspoon of salt each.

Beat two eggs with a fork in a shallow dish or soup plate until yolks and yolks are combined. Prepare two more bowls and fill one with 50 g flour and the other with 50 g breadcrumbs.

Dredge the cordon bleu first in flour, turn once and pat down. Then wet the whole cordon bleu with egg and let it drain.

Finally, place in bread crumbs, turn and press lightly so that meat is evenly moistened on each side. Press the edges a little harder so that they do not rise when baked out.

For a large pan, fry about 250g clarified butter in a frying pan at level 5 of 6 ze

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