Wild Turkey Cutlet Cordon Bleu


  •  2-4 turkey cutlets 
  • 1 cup Italian bread crumbs 
  • ½ cup shredded parmesan cheese 
  • ½ cup flour 
  • 1 egg, beaten 
  • Salt and pepper 
  • 1 tsp smoked paprika 
  • 1 tsp garlic powder 
  • 6 slices ham
  • 6 slices Swiss cheese 


  • 2 tbsp butter 
  • 1½-2 tbsp flour 
  • Garlic, minced and smashed 
  • 1¼ cups milk 
  • 1 tsp mustard powder or 2 tbsp dijon mustard 
  • ¼ cup parmesan cheese
  • 1 tsp paprika


Preheat oven to 375 degrees. Pound out cutlets, season with salt and pepper. Roll each piece with two slices of ham and 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, then bread crumbs and set aside. Bake on a wire rack for 25 to 30 minutes. You can also fry the cutlets in 2 inches of oil and finish off in the oven. 

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


In small saucepan 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 ingredients minus the cheese, bring to a boil, reduce heat and simmer for 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. 

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