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The Spruce Eats / Katarina Zunic
Even with a short cooking time and low baking temperature, this turkey cordon bleu comes out perfectly every time.
Cordon Bleu recipes usually have ham or prosciutto too, but cheese alone can be just as delicious. Serve this elegant recipe with some braised baby carrots and a green salad tossed with avocados and grape tomatoes and a simple olive oil vinaigrette. A nice glass of white wine would be the perfect accompaniment. For dessert, some brownies or an ice cream cake would be the perfect finishing touch.
Ingredients
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2 (1-pound)Â turkey tenderloins
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2 tablespoons unsalted butter, melted
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2 tablespoons Dijon mustard
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6 pieces havarti cheese, sliced into 3-by-3/4-inch pieces
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1 3/4 cups breadcrumbs
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1/4 cup flour
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3 tablespoons grated Parmesan cheese
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1 teaspoon dried thyme
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1/2 teaspoon seasoned salt
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1/3 cup heavy cream
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1 large egg, beaten
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Katarina Zunic -
Preheat the oven to 325 F.
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Grease a 13x9-inch glass baking dish with unsalted butter and set aside.
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Cut the turkey tenderloin into thirds crosswise to form 6 pieces. Then, cut a lengthwise slit into each tenderloin half to within 1/2-inch of opposite side.
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Open the tenderloins and place smooth side down on the work surface. Pound the tenderloins slightly with a rolling pin or the smooth side of a meat mallet until they are about 1/2-inch thick.
The Spruce Eats / Katarina Zunic -
In a small bowl, combine the melted butter and mustard; brush over the cut sides of the tenderloins.
The Spruce Eats / Katarina Zunic -
Place a piece of cheese in the center of open tenderloin on top of the mustard mixture.
The Spruce Eats / Katarina Zunic -
Close the tenderloin around the cheese, forming a bundle and securing with toothpicks.
The Spruce Eats / Katarina Zunic -
Combine the bread crumbs, flour, Parmesan cheese, thyme, and salt in a shallow dish.
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In another shallow dish, combine the cream and beaten egg.
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Dip the filled tenderloins in the egg mixture, then roll in the crumb mixture to coat.
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Place the filled and coated turkey tenderloins in the prepared baking dish and bake for 40 to 45 minutes until turkey is thoroughly cooked and registers 165 F on a meat thermometer. Remove the toothpicks.
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Serve and enjoy!
The Spruce Eats / Katarina Zunic
Nutrition Facts (per serving) | |
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489 | Calories |
17g | Fat |
28g | Carbs |
54g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 489 |
% Daily Value* | |
Total Fat 17g | 21% |
Saturated Fat 8g | 41% |
Cholesterol 184mg | 61% |
Sodium 735mg | 32% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 54g | |
Vitamin C 0mg | 1% |
Calcium 150mg | 12% |
Iron 3mg | 19% |
Potassium 491mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |