Turkey Cordon Bleu


The secret is in the breading and the frying in this simple recipe

One of those recipes that everyone likes, cordon bleu is made by stuffing fillets (either beef, pork, or chicken) with ham and cheese and later breading and frying them. When you cut in, the melted cheese floods the plate and gives you an irresistible bite.

This recipe’s curious name comes from the era of Henry III, when people who received the Knight of the Order of the Holy Spirit were awarded with a blue ribbon, “cordon bleu” in French. This ribbon was also possessed by the most professional chefs charged with cooking and serving at palace banquets. Furthermore, they used this ribbon to tie their aprons.

This is why the chef who invented this dish gave it the name cordon bleu. From that moment on, this French creation began to spread throughout other parts of the world.

Spain has its own version: the famous Austurian “cachopo”, a large piece of beef fillet filled with ham and cheese, usually cabrales cheese, which is typical of the region.

One of the secrets of cordon bleu is its breading, which should be thin, and its frying time, so that it gets crispy on the outside and remains juicy on the inside. 

Cordon Bleu de Pavo
Turkey Cordon Bleu

Ingredients for 4 servings

  • 4 turkey breasts
  • 4 slices of Iberian ham
  • 200 g of Gruyere cheese, sliced
  • 2 eggs
  • Flour
  • Breadcrumbs or cereal flakes
  • Extra virgin olive oil
  • Salt and black pepper

Step-by-step preparation

  1. Buy four turkey breasts and ask the butcher to fillet them but not entirely separate them. You should have a thinner half and a thicker one to be able to fill them.
  2. Salt and pepper each fillet and lay a slice of Iberian ham on top of them. On top of that, place the cheese, ideally sliced or in small pieces. Avoid covering the borders.
  3. Fold the turkey breast in half and coat in flour, then egg, and finally breadcrumbs, or as we have done, lightly ground cereal flakes.
  4. Another option is to stretch out plastic wrap and place the turkey breast on top. Salt and pepper, add the ham and cheese, and wrap, as if you were wrapping a piece of candy, until it is firmly pressed down. Transfer to the fridge for an hour and then coat in flour, egg, and breadcrumbs.
  5. Cover the base of a frying pan in olive oil and fry the fillet at medium-high heat so that the meat cooks through and the breading gets crispy.
  6. You can also bake the fillets in the oven. Preheat the oven to 180 degrees and bake for 25 minutes.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

For me, this is one of those recipes that we should always remember and practice, both at home and when ordering at restaurants where it is available. These cutlets in their most popular form are part of diets all around the world, though they have their most traditional origins in the Mediterranean and, in this case, switch out red meat for a delicious turkey, “Gall Dindi o Guajolote”.

Pure summer, long and lively days at the beach, pool, or camping, it’s all the same, the most important thing is to live life, where sometimes the simplest things give us the most pleasure.

S.Pellegrino y Las Pisadas
S.Pellegrino and Las Pisadas

Pleasure is an ambiguous expression, given that it means a different thing for everyone. Each one of us find it in different actions, places, or situations. However, on thing that we can all agree on is that food is one of those pleasures that brings us closer to the definition of pleasure.

But we must always try to ensure that this pleasure is complete, and to do so a dish must always be accompanied by water and a wine or beverage in line with its characteristics. This is what we mean when we refer to total harmony in fragrances and flavors.

This is why we have chosen S.Pellegrino natural mineral water, a lightly carbonated water that forms bubbles that spark and refresh and has a perfect level of acidity. At its side, a Rioja Las Pisadas red wine that we can drink chilled, between 14 and 16ºC, no problem, the most important thing is the pleasure that this turkey cutlet, S.Pellegrino, and Las Pisadas provide us, a triad that is difficult to beat.


  • You can substitute the cooked ham for Iberian ham. The same goes with substituting the turkey for chicken, pork, or beef.
  • When it comes to the type of cheese, choose one that melts well.
  • To get a better crunch, you can use panko breadcrumbs.
  • If you mix the breadcrumbs with a bit of parmesan, you will achieve an exquisite flavor.

Make it a perfect meal with our  Mini Cauliflower Pizza… find the step-by-step recipe here!

End this amazing meal with a Stracciatella Cake, click here to see the complete recipe.

Follow us on Twitter, Facebook and Instagram.

Deja una respuesta

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

The Gourmet Journal © Copyright 2022. Todos los derechos reservados.

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

Aviso de cookies