Turkey Cordon Bleu

Turkey cordon bleu recipe

The Spruce Eats / Katarina Zunic

Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 6 servings
Nutrition Facts (per serving)
489 Calories
17g Fat
28g Carbs
54g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 2 (1-pound) turkey tenderloins

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons Dijon mustard

  • 6 pieces havarti cheese, sliced into 3-by-3/4-inch pieces

  • 1 3/4 cups breadcrumbs

  • 1/4 cup flour

  • 3 tablespoons grated Parmesan cheese

  • 1 teaspoon dried thyme

  • 1/2 teaspoon seasoned salt

  • 1/3 cup heavy cream

  • 1 large egg, beaten

Steps to Make It

  1. Gather the ingredients.

    Turkey cordon bleu recipe
    The Spruce Eats / Katarina Zunic
  2. Preheat the oven to 325 F.

  3. Grease a 13x9-inch glass baking dish with unsalted butter and set aside.

    Grease pan
    The Spruce Eats / Katarina Zunic
  4. 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.

    The Spruce Eats / Katarina Zunic
  5. 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.

    Open the tenerloins
    The Spruce Eats / Katarina Zunic
  6. In a small bowl, combine the melted butter and mustard; brush over the cut sides of the tenderloins.

    The Spruce Eats / Katarina Zunic
  7. Place a piece of cheese in the center of open tenderloin on top of the mustard mixture.

    The Spruce Eats / Katarina Zunic
  8. Close the tenderloin around the cheese, forming a bundle and securing with toothpicks.

    The Spruce Eats / Katarina Zunic
  9. Combine the bread crumbs, flour, Parmesan cheese, thyme, and salt in a shallow dish.

    Combine bread crumbs
    The Spruce Eats / Katarina Zunic
  10. In another shallow dish, combine the cream and beaten egg.

    Add cream and egg
    The Spruce Eats / Katarina Zunic
  11. Dip the filled tenderloins in the egg mixture, then roll in the crumb mixture to coat.

    Dip turkey in
    The Spruce Eats / Katarina Zunic
  12. 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.

    Turkey in pan
    The Spruce Eats / Katarina Zunic
  13. Serve and enjoy!

    The Spruce Eats / Katarina Zunic 

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