The slightly different Cordon Bleu

Ingredients for 6 servings:

• 6 turkey schnitzels
• 6 slices of Serrano ham
• 6 tbsp herb cream cheese
• 6 tsp pesto, red
• 24 large basil leaves
• 4 eggs
• possibly cream
• Plant cream
• Flour
• Breadcrumbs (mixed breadcrumbs and panko breadcrumbs)
• salt and pepper
• Paprika powder, sweet
• 6 tbsp rum

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Flatten the turkey cutlets and season each side with salt and pepper. Place a slice of Serrano ham on each cutlet and spread with 1 tablespoon of cream cheese and then 1 teaspoon of red pesto. Arrange the basil leaves (4 each) on top. Fold the cutlets together and secure with toothpicks. Coat the cordon bleu first in flour, then in beaten egg (with a dash of cream if desired), and finally in the mixed breadcrumbs. Press everything down well and season with salt, pepper, and paprika. Fry in a pan in plenty of hot vegetable cream until golden brown (4 minutes per side). Then remove the meat from the pan and keep warm under aluminum foil. Clean the pan and return the meat to the pan. Heat the rum in a large metal ladle and pour it over the meat. Light it with a match and pour it over the meat. Let the alcohol in the pan burn off. For side dishes, I recommend potato gratin flavored with Italian herbs, a fresh salad, or green beans wrapped in bacon. Unfortunately, I can’t provide any information on the calories.