Turkey cordon bleu with lemon parmesan crust

Ingredients for 4 servings:

• 4 turkey schnitzels (150 g each)
• 2 slices of cooked ham
• 1 pack of mozzarella, cut into 10-12 slices
• 2 tbsp olive oil for frying
• 1 shot of white wine, preferably Verdicchio, slightly sparkling (e.g. Persenti)
• Sea salt, coarse
• pepper
• 50 g Parmesan, freshly grated
• 50 g breadcrumbs
• 2 garlic cloves
• 1 handful of flat-leaf parsley
• Olive oil, virgin
• 1 half lemon(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Briefly flatten the turkey cutlets and place them side by side. Sprinkle each with a little sea salt and pepper. Then top each with half a slice of ham and 2-3 slices of mozzarella. Fold together and secure with toothpicks. For the crust, finely chop the garlic and parsley. Mix with the Parmesan, breadcrumbs, and lemon juice. Season with salt and toss with enough extra virgin olive oil to hold the mixture together, but no more. Fry the turkey cutlets on each side until golden brown (3-4 minutes per side). Deglaze with the white wine and spread the Parmesan mixture evenly among all 4 cutlets. Place the pan under the grill for about 5 minutes, until the crust is beautifully golden brown. Serve in the pan with crusty baguette and a nice salad.