Blue cord
Carsten Dirschaueur at Grand'Place Café takes us back to childhood. His cordon-bleu is a two-step process: a short preparation, then an overnight stay in the fridge, before cooking and enjoying.
Serves 6
Preparation time: 20 min
Cooking time : 10 min
Rest : 12 h
- 750 g free-range turkey breast
- 300 g Emmental cheese slices
- 6 thin slices cooked white ham with rind
- 150 g fine breadcrumbs
- 150 g thick breadcrumbs (panko)
- 50 g wheat flour
- 3 egg whites
- salt and pepper
1 - Preparation: divide the turkey fillet along the sinews. Butterfly the piece to incorporate the filling, then flatten the fillets to make the meat more tender and achieve the right proportions.
- Top with 3 slices of Emmental cheese, then 1 layer of ham, and finally 3 more layers of Emmental cheese. Season with white pepper. Close the fillets like packets, leaving no gaps, and seal with cling film.
- Keep in a cool place overnight so that the flesh can stick together.
2 - Cooking: remove the cling film and season the fillets with salt. Make a first breading with flour, egg white and fine breadcrumbs. Make a second breading with egg white and panko breadcrumbs. Heat the deep fryer to 180°C and preheat the oven to 140°C (th. 4-5). Fry the cordons-bleus for 3 min, then place in the oven for 5 min.
3 - Presentation: leave to rest for 10 min before cutting into large 4-5 cm slices. Serve with coquillettes in semi-salted butter and/or a salad with a Dijon mustard vinaigrette.
