Hindi Cordon Bleu Tarifi

Turkey Cordon Bleu Recipe: Classic French Cuisine

5/5 - (2 votes)

Ingredients

  • chicken or turkey meat – 1 kg minced
  • eggs – 3 whole
  • breadcrumbs – 1/2 cup
  • panko – 1 cup
  • ham – 5-6 thin slices
  • emmental cheese – 5-6 slices
  • vegetable oil or olive oil – 2 tablespoons
  • parmesan cheese – 1/2 cup grated
  • water or milk – 1 tablespoon
  • black pepper – 2 teaspoons fresh ground
  • sunflower oil – for frying

Dijon Mustard Sauce

  • unsalted butter – 2 tablespoons
  • flour – 2 tablespoons
  • milk – 1 cup
  • heavy cream – 1/4 cup
  • dijon mustard – 1 teaspoon
  • chicken bouillon – 1/2 crushed (optional)
  • worcestershire sauce – 1/2 teaspoon (optional)
  • parmesan cheese – 1/4 cup grated (optional)
  • parsley – for garnish

Turkey Cordon Bleu Preparation

Put the minced turkey in a bowl, add half the breadcrumbs, 1 egg and 1 teaspoon of black pepper into it and knead. Divide the ham and Emmental cheese into thin slices into four equal parts. Prepare the meatballs by placing them in the meatball balls (by doubling the ham and cheese) from the 1/4 ham and cheese you cut into each meatball.

Beat the remaining 2 eggs and milk in a bowl. In a separate bowl, add the panko, the remaining half of the breadcrumbs, the grated parmesan and black pepper and mix by hand. Dip the meatballs first in the egg and then in the bread crumb mixture and cover them all. Make sure all the crumbs are stuck by rolling it gently in your palm. Let it rest for 5 minutes on the oiled paper you spread on the baking tray.

Turkey Cordon Bleu How to Make

To make the meatballs shallow frying, put oil (about 4-5 glasses) in a pan about half and heat the oil well. Check with a few pieces of breadcrumbs that the oil is at full temperature. If bubbles appear, the grade of oil is appropriate. Fry the meatball balls you have prepared until golden yellow and absorb excess oil on a kitchen towel to get the remaining structure.

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Turkey Cordon Bleu Dijon Mustard Sauce and Service

In a large cast iron pan, melt the butter, then add the flour and mix for 2-3 minutes. Then prepare a béchamel by mixing constantly while adding the milk little by little. Reduce the bottom of the stove, add dijon mustard, cream, half bouillon if you wish, worchestershire sauce and grated parmesan and cook so that light bubbles appear.

Add the roasted turkey balls into the sauce and cook on low heat for 1-2 minutes without mixing. You can sprinkle chopped parsley on it and serve it with the pan.

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