Cordon Croquettes - Rachael Ray - cooking recipe

Ingredients
    1 lb ground turkey breast
    1 celery rib, with leafy top finely chopped
    1 large shallot, finely chopped
    1/2 teaspoon ground thyme
    1/2 teaspoon paprika
    3 slices white bread, finely ground
    1/2 cup milk
    1 large egg
    1/2 cup parmigiano-reggiano cheese
    1/2 cup flat leaf parsley, finely chopped
    salt & freshly ground black pepper
    4 slices honey-baked ham
    1/4 lb swiss cheese, thinly sliced
    1/2 cup dry breadcrumbs
    1/2 cup olive oil
Preparation
    In a medium bowl, combine the turkey, celery, thyme and paprika.
    In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture.
    Mix in the egg, parmigiano-reggiano and parsley and season with salt and pepper.
    Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and swiss cheese, then the remaining meat mixture, forming the same square shape.
    Seal the edges to enclose.
    Cut into 4 square patties and coat each in the bread crumbs.
    In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry turning once, until browned, about 10 minutes.
    Drain on paper towels and sprinkle with salt.

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