Turkey Cordon Bleu With Camembert And Cranberries

• 4 x 6 oz turkey steaks
• 4.5 oz Camembert, cut into 8 slices
• 1 None large pear, cored, cut into 8 slices
• 2 None eggs, beaten
• 4 tbsp all-purpose flour
• 1/2 cup breadcrumbs
• 2/3 cup olive oil
• 12 slices baguette
• 1/3 cup jellied cranberry sauce
• 2 tbsp cranberry juice
• 3.5 oz mache (or other salad green)
• 3 tbsp white wine vinegar

1. Preheat oven to 350u0b0F. Tenderize turkey between layers of plastic wrap until 1/4 inch thick. Season to taste. Place 2 Camembert slices and 2 pear slices on each steak. Fold the meat and secure with toothpicks to form a packet.
2. Put beaten eggs, flour and breadcrumbs in separate deep plates. Dredge schnitzels in flour, then egg, and finally breadcrumbs. Heat half the oil in a large pan and sear turkey all over for 5 mins until golden-brown. Place on a baking sheet lined with parchment paper and bake for 10 mins.
3. Heat 1 tbsp oil in a pan and fry 6 baguette slices for 1 min on each side until golden brown. Fry another 6 slices in remaining oil. Drain on paper towels.
4. Mix cranberry sauce with cranberry juice and set aside.
5. Add 3 tbsp oil to the vinegar in a thin stream, whisking constantly. Season to taste. Place lettuce in a bowl and drizzle with vinaigrette. Remove toothpicks from turkey and serve with baguette, salad and cranberry sauce.

turkey steaks, camembert, pear, eggs, flour, breadcrumbs, olive oil, baguette, cranberry sauce, cranberry juice, mache, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/26549 (may not work)