Turkey Cordon-Bleu Rolls

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 641 Kcal, 49g Protein, 40g Carbohydrates, 29g Fat


  • clarified butter to fry
  • 800 g potatoes (red line), cut into small cubes
  • 2 clove of garlic, cut in half lengthways
  • 4 sprig sage
  • 1 tsp. salt
  • 4 thin turkey cutlets, beaten flat if necessary
  • 2 tbsp. sunflower oil
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest only, set the rest aside
  • 2 tbsp. parsley, finely chopped
  • a little pepper
  • 4 slices ham, cut across in half
  • 100 g medium aged Gruyère cheese, cut into 8 sticks
  • 8 toothpicks
  • 3 tbsp. white flour
  • 1 eggs, whisked
  • 4 tbsp. breadcrumbs


  • Heat the clarified butter in a non-stick frying pan. Reduce the heat. Add the potatoes, sage and garlic and fry for approx. 30 mins. until crisp, turning occasionally. Season with salt.
  • Season both sides of the turkey escalopes. Mix the oil with the parsley and lemon zest. Coat the pieces of the meat with the mixture and halve crossways.
  • Wrap the halved ham slices around the cheese sticks. Top the turkey steaks with these, roll them up and fix each in place with a toothpick.
  • Place the flour in a shallow bowl. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Roll the meat rolls in the flour in batches, shaking off the excess flour, then coat with egg and breadcrumbs, firmly pressing on the breadcrumb coating. Heat the clarified butter in a wide-bottomed non-stick frying pan. Reduce the heat, fry the cordon bleus on both sides for approx. 15 mins. over a medium heat, remove and pat dry on kitchen paper.
  • Slice the reserved lemon and serve alongside.

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