Turkey schnitzel a la Cordon Bleu
- 4 thick turkey schnitzels, 125-150 g each
- 4 thick slices Emborg Coloured Cheddar
- 8 basil leaves
- 1½-2 dl vegetable stock
- Emborg Butter for frying
- Salt and pepper
Pound the turkey meat to flatten, then top each schnitzel with a slice of cheese, a slice of ham and a couple of basil leaves.
Fold each schnitzel and skewer with a toothpick to hold in place.
Brown the meat on both sides in butter, sprinkle with salt and pepper, pour a little stock into the pan and continue to cook for 8 to 10 minutes on each side, depending on thickness.
Serve the schnitzels with cooked carrots, beans and broccoli.