PUTEN  CORDON  BLEU

Turkey Cordon Bleu

8 thin turkey cutlets à 80 g
150 g blue cheese (Gorgonzola, Blue Castello)
8 slices pressed ham
Juice of 1/2 lemon
4 tbsp. olive oil
salt and pepper
basil (fresh or the dried)

 

 

Plate cutlets and season with salt and pepper. Wash basil leaves and chop coarsely. Mash cheese with a fork. Cover cutlets with ham slices, cheese and basil. Fold cutlets and stuck with toothpicks firmly.
Mix well oil and lemon juice and brush the cutlets on both sides of it.
Grill cutlets about 12 minutes and brush oftener with lemon oil.

 

     
     
 

www.serviert.at