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Wild Turkey Cutlet Cordon Bleu

Jeremiah Doughty | From Field to Plate

turkey cordon bleu recipe

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


  • 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 


  • 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 

frying turkey cordon bleuDirections:

  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. 


  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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