Turkey Cordon Bleu w/Broccoli Almondine

Turkey Cordon Bleu

Turkey cutlets, 4 oz. each                                4

Salt and white pepper                                      TT

Parsley, chopped                                             4 tsp.

Ham slices, 1 oz. each                                     4

Swiss cheese slices, 1 oz. each                        4

Flour                                                               as needed for breading

Egg wash                                                         as needed for breading

Bread crumbs                                                  as needed for breading

Lemon wedges                                                as needed for garnish

-Place turkey cutlets on a film-covered cutting board and cover with a layer of film wrap. Using a meat mallet, gently pound the cutlets to an even thickness of approx. ¼ inch. Remove the film wrap.

-Season the cutlets with salt and white pepper and sprinkle them with the parsley.

-Place one slice of ham and one slice of cheese on each cutlet. If the slices are larger than the cutlet, cut the slices in half and layer them on the cutlet.

-Begin rolling the turkey cutlet. Fold the ends toward the center to close the ends of the roll and finish rolling. Refrigerate the turkey rolls for 15 minutes.

-Bread the turkey rolls using the S.B.P. Mise en Place, and fridge for an additional 15 minutes.

-Using the basket method, deep-fry the rolls at 325 F until fully cooked, approx. 8 minutes. Serve with lemon wedges. Flavored hollandaise or béarnaise sauce may also be served with this dish.

Broccoli Almondine 

Broccoli, fresh                                      1 lb.

Salt and pepper                                    TT

Whole butter                                        1 oz.

Almonds, sliced                                    1/2 oz.

Garlic clove, minced                             1

Lemon juice                                         1 fl. oz.

-Cut the broccoli into uniform spears. Rinse and sprinkle lightly with salt and pepper.

-Place the broccoli in a single layer in a perforated hotel pan and cook in a convection steamer until tender but slightly crisp, spprox. 3 minutes.

-Melt the butter in a sauté pan. Add the almonds and garlic and cook just until the nuts are lightly browned.

-Arrange the broccoli on plates for service and sprinkle with the lemon juice. Drizzle the almods and butter over the broccoli and serve immediately.