Cordon Bleu Rolls
- Yield
- 4 Servings
- Total time
- 0 h 40 min
- Working time
- 0 h 20 min
- Cooking-/Baking time
- 0 h 20 min
INGREDIENTS
- 4 turkey escalopes from the drumstick, thin but big cut
- 4 slices cooked ham
- 180 g cheddar
- 200 g flour
- 2 eggs
- 120 g panko
- 200 g clarified butter
- Salt & pepper
- Martha Laue’s Original Spice Ketchup by HELA
THAT'S HOW IT IS DONE
- Preheat the oven to 180°C top-/bottom heat.
- Wash the escalopes, dry and season them with salt and pepper. Lay a slice of cooked ham on each escalope and spread 45g grating cheese across them. Roll everything tight and fixate it with a toothpick.
- Stir the Eggs. Fill flour, eggs and panko in different bowls and bread the turkey rolls. Firstly you turn the rolls in flour and knock them off, then dip them in the eggs, let them drip off and bestrew them with panko. Push everything tight together.
- Heat up the clarified butter. Fry the turkey roll all around until they are brown and remove the toothpick. Afterwards cook the rolls for approx. 20 minutes.
- Cut the turkey roll in slices and serve them with Martha Laue’s Original Spice Ketchup by HELA.