10derized Wild Turkey Cordon Bleu

by Danny Kennedy

Wild turkey is not only fun to hunt, but it also makes fantastic table fair. It's a versatile meat that offers so many different cuts that can be used for a seemingly endless assortment of recipes. 

This Wild Turkey Cordon Bleu recipe calls for turkey breast cutlets. You get a cutlet when you cut half of the breast off of the bone and then cut that into smaller pieces to allow easier and more even cooking. This is one of the turkey's most adaptable cuts and it works great for breading.

Anything that combines turkey, cheese, and ham must be good, so when we casually ran across this recipe out on the mossyoak.com website, we knew we would need to share it with you. It's a relatively simple recipe that won't take much kitchen time, especially when using a sophisticated tenderizing tool like the 10derizer.

Ingredients

  • 2-4 turkey cutlets
  • 1 cup Italian bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup flour
  • 1 egg, beaten
  • Salt and pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 6 slices ham
  • 6 slices Swiss cheese

Instructions

Preheat oven to 375 degrees.

Image of two raw turkey breast cutlets on a cutting board.

Use the 10derizer to level out the cutlets so they're the same thickness throughout, season them on both sides 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.

Image of 2 wild turkey cordon bleu cutlets frying in a frying pan.

While turkey is cooking it's time to work on the sauce.

Sauce Ingredients

  • 2 Tbsp butter
  • 1-1/2 Tbsp flour
  • Garlic, minced and mashed
  • 1-1/4 cups milk
  • 1 tsp mustard powder, or 2 Tbsp dijon mustard
  • 1/4 cup parmesan cheese
  • 1 tsp paprika

Sauce Instructions

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 sauce 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 and Finish

Remove cutlets from oven, allow to rest. Slice into 1 inch pinwheels.

Pour sauce over each piece and finish with some fresh chives.

Image of cut turkey cordon bleu with sauce drizzled on top.

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