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 butter (melted)
- 2 tablespoons Dijon mustard
- 6 pieces Havarti cheese (sliced into 3x3/4-inch pieces)
- 1 3/4 cups bread crumbs
- 1/4 cup flour
- 3 tablespoons Parmesan cheese (grated)
- 1 teaspoon dried thyme
- 1/2 teaspoon seasoned salt
- 1/3 cup heavy cream
- 1 egg (beaten)
Gather the ingredients.
Preheat the oven to 325 F.
Grease a 13x9-inch glass baking dish with unsalted butter and set aside.
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.
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.
In a small bowl, combine the melted butter and mustard; brush over the cut sides of the tenderloins.
Place a piece of cheese in the center of open tenderloin on top of the mustard mixture.
Close the tenderloin around the cheese, forming a bundle and securing with toothpicks.
Combine the bread crumbs, flour, Parmesan cheese, thyme, and salt in a shallow dish.
In another shallow dish, combine the cream and beaten egg.
Dip the filled tenderloins in the egg mixture, then roll in the crumb mixture to coat.
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.
Serve and enjoy!