Turkey Cordon Bleu With Camembert And Cranberries - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
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.
Mix cranberry sauce with cranberry juice and set aside.
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.