Cordon bleu with turkey à la Hairzblut

Ingredients for 4 servings:

• 4 turkey schnitzels, from the fillet
• 4 slices of cheese, e.g. old Gouda, Tilsiter, Emmental
• 4 slices of cooked ham
• 1 large egg(s)
• some flour
• some breadcrumbs
• salt and pepper
• lard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A juicy alternative to the popular pork classic

Cover the schnitzel with cling film and flatten it with a meat tenderizer. Put some flour in a deep plate. Put the breadcrumbs in another plate. Beat the egg in a third plate, whisk it, and season with salt and pepper. Top each schnitzel lengthwise with a slice of ham and cheese and fold it together. Secure it with roulade pins or toothpicks. Dip the schnitzel one after the other in the flour, egg, and breadcrumbs, taking care not to press the breadcrumbs down too firmly. Heat the pan and let the lard get hot. Then fry the cordon bleu until golden, not turning it too often. Drain on kitchen paper, drizzle with a squeeze of lemon juice, and serve. Serve with a salad and mashed potatoes.