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Rocky Boots Since 1932 - Providing Hunting Boots, Outdoor Boots, Work Boots, Duty Boots, Western Boots, and Clothing Gear Rocky Boots Since 1932 - Providing Hunting Boots, Outdoor Boots, Work Boots, Duty Boots, Western Boots, and Clothing Gear
Rocky Boots Since 1932 - Providing Hunting Boots, Outdoor Boots, Work Boots, Duty Boots, Western Boots, and Clothing Gear Rocky Boots Since 1932 - Providing Hunting Boots, Outdoor Boots, Work Boots, Duty Boots, Western Boots, and Clothing Gear
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Wild Turkey Cutlet Cordon Bleu

Cutlet 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

Cutlet Directions

  • Preheat oven to 375 degrees.
  • Pound out cutlets, then season with salt and pepper.
  • 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.
  • Mix bread crumbs, cheese, paprika and garlic powder, set aside along with a bowl of eggs and a bowl with flour.
  • Dredge each cutlet in flour, egg, bread crumbs and set aside.
  • 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 the turkey is cooking, it's time to work on the sauce.

Sauce Ingredients

  • 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

Sauce Directions

  • 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.
  • Add all remaining ingredients minus the cheese, bring to a boil, reduce heat and simmer or 5 minutes.
  • Remove from heat and fold in parmesan cheese until melted.

Fit & Finish

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

source: From Field to Plate