Wild Turkey Cutlet Cordon Bleu

Jeremiah Doughty | From Field to Plate

Take your wild turkey harvest from field to plate with turkey cordon bleu! 

Ingredients: 

• 2-4 turkey cutlets 
• 1 cup Italian bread crumbs 
• 1/2 cup shredded parmesan cheese 
• 1/2 cup flour 
• 1 egg, beaten 
• Salt & pepper 
• 1 tsp smoked paprika 
• 1 tsp garlic powder 
• 6 slices ham
• 6 slices Swiss cheese 

Sauce:

• 2 tbsp butter 
• 1.5 tbsp flour 
• Garlic, minced and smashed 
• 1 1/4 cups milk 
• 1 tsp mustard powder or 2 tbsp dijon mustard 
• 1/4 cup parmesan cheese. 
• 1 tsp paprika 

Directions:

1. Preheat oven to 375 degrees. 
2. Pound out cutlets, season with salt and pepper 
3. Roll each piece with two slices of ham & Swiss. Place in fridge for 1 hour to allow the cutlets to set, this is key for them to stay together. 
4. Mix bread crumbs, cheese, paprika and garlic powder, set aside along with a bowl of eggs and a bowl with flour
5. Dredge each cutlet in flour, egg, bread crumbs and set aside. 
6. Bake on a wire rack for 25-30 minutes. You can also fry the cutlets in 2 inches of oil, and finish off in the oven. 

While turkey is cooking its time to work on the sauce. 

Directions: 

1. In small sauce pan melt butter, add garlic and cook for 15 seconds. Whisk in flour until smooth and let cook 1-2 minutes, stirring so not to burn. 
2. Add all remaining ingredients minus the cheese, bring to a boil, reduce heat and simmer or 5 minutes. 
3. Remove from heat and fold in parmesan cheese until melted

Fit & Finish: 

1. Remove cutlets from oven, allow to rest. Slice into 1 inch pinwheels. 
2. Pour sauce over each piece and finish with some fresh chives. 

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