Turkey Cordon Bleu-style with roasted mushrooms and lemon butter

By bronxie

A quick recipe. From the Ready Steady Cook.

Ingredients

• 1 turkey breast
• 2 tsp wholegrain mustard
• 2 oz brie
• plain flour
• 2 eggs, beaten
• 2 oz white breadcrumbs
• vegetable oil, for shallow frying
• knob of butter
• For the lemon butter
• 2 oz unsalted butter
• 1 tbsp flatleaf parsley, chopped
• squeeze of lemon juice
• For the roasted mushrooms
• 2 flat Portobello mushrooms
• 2 tbsp olive oil
• 1 garlic clove, peeled and chopped
• 1 tbsp fresh thyme
• fresh flatleaf parsley, to garnish.

Preparation

Step 1

Preparation time less than 30 mins

Cooking time 10 to 30 min

1. Preheat the oven to 220C/425F.
2. Bash the turkey breast out using a meat mallet to flatten. Spread with the wholegrain mustard and arrange the brie on top. Fold in half.
3. Coat the turkey in the flour, dip in the beaten egg and then coat in the breadcrumbs.
4. Heat the oil and butter in a non-stick frying pan until foaming. Fry the breaded turkey for 6-8 minutes on each side, or until cooked through.
5. To make the roasted mushrooms, place the mushrooms onto a non-stick baking tray. Drizzle with oil and then scatter the garlic and thyme leaves over.
6. Roast in the oven for 8-10 minutes, or until soft.
7. Gently melt the butter in a pan and stir in the parsley and lemon juice. Heat for 1-2 minutes.
8. To serve, transfer the turkey to a plate. Drizzle with the lemon butter.
9. Remove the roasted mushroom from the oven and slice. Serve with the turkey and garnish with parsley to finish.