John Myers
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Cordon Bleu from Turkey Breast with Leek Vegetables
The perfect cordon bleu from turkey breast with leek vegetables à la biggi recipe with a picture and simple step-by-step instructions.
poultry
- 2 piece Turkey breast
- 2 Discs Ham
- 2 Discs Brie 70% F.i.Tr.
- 2 Discs Wild garlic emulsion (depending on the season)
- 2 Discs Basil pesto (all year round)
Satiety side dish
- 250 g Baby potatoes red
- 100 g Lean streaky bacon
- 2 piece White onion (sliced)
- Salt, pepper, a touch of black cumin
Vegetable side dish
- 2 Poles Fresh leek
- 50 g Butter
- 100 ml. Cream 30% fat
- 50 g Cream cheese
- 50 ml. Vegetable broth (in my KB)
- 50 ml. Vegetable stock from the jar
- Salt, pepper, a touch of freshly ground mace
- Sugar
for breading
- Egg, flour, shredded bun
for frying
- Coconut oil
Necessary preparations
- Since I buy the turkey breast as a fillet in one piece, I start by cutting off two beautiful slices and then covering them evenly with foil. Now I prepare the breading for the schnitzel. For this I take an old bun and put it in a witcher. 1 egg is cracked open and salted. Put the flour, egg and breadcrumbs in a bowl each. Cut the Brie (room temperature) to size.
- Make the wild garlic emulsion if the season allows >>>> here is the link >>>>> wild garlic emulsion “pesto” with a whistle >>>>>>>>> or just take basil instead of wild garlic the cordon bleu still tastes just as fine – just different. Quasi a 0 version 🙂 Cut the leek into the finest strips and the potatoes into beautiful slices. If I haven’t forgotten anything, then it’s time to cook.
- Coat schnitzel (unseasoned) with emulsion, coat ham and coat with emulsion, coat Cambert and coat with emulsion – now fold over and fix with a toothpick. Off to Panierstrasse and breading twice. Then slowly fry in a pan with coconut oil. This cooking process takes about 20 minutes.
- Fry the bacon and onion with a little coconut oil. Add the sliced potatoes and fry until tender. A bit of roasted aromas are good for the potatoes 🙂 At the very end, the potatoes are seasoned. This process takes 10 minutes.
- Put the chopped leek with a little broth in a large pot >>>> Here is the link >>>> Vegetable broth (standard) >>>>>> Let it cook. Takes 5 minutes with my editing technique. Now add the rest of the ingredients and just let everything simmer in front of you. Normally no binding is necessary – but if you just mix a little flour with milk and let it flow in. Season at the very end and briefly give it the highest heat.
- Now everything should be ready! Remove the toothpick from the cordon bleu and direct it to the plate.
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