Printer Friendly RecipeBY MICHAEL PENDLEY AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESAUGUST 23, 2017This one is sort of a combination of wild turkey cordon bleu and wild turkey parmesan. We wrap turkey breast around a paper-thin slice of prosciutto, top with a slice of whole-milk mozzarella cheese, then dredge in seasoned flour, egg wash, and Italian-seasoned bread crumbs.

Deep fry the stuffed turkey pockets.

Then we fry it in our Magic Chef Realtree Deep Fryer for a crispy, crunchy coating and moist, tender interior.

Top with marinara just before serving either as a main course or a sandwich.

Place the fried turkey onto a nice bun, top it with shaved parmesan, mozzarella and provolone cheese, then pour over a bit of your favorite marinara sauce. The prosciutto gives it a salty, savory flavor that goes perfectly with the melted fresh mozzarella.

Lay a slice of prosciutto and a slice of mozzarella on each flattened slice.

Ingredients

One side of a wild turkey breast
sliced into cutlets and pounded flat with a mallet

1 cup seasoned flour
(all-purpose flour
tablespoon of salt
tablespoon of black pepper
and a teaspoon each of garlic powder and paprika)

2 eggs
beaten with a tablespoon of water

2 cups Italian-seasoned bread crumbs

4 ounces thinly sliced prosciutto

8 ounces whole-milk mozzarella
sliced

One slice each of provolone and thinly sliced mozzarella per sandwich

4 ounces shaved Parmigiano-Reggiano

Brioche buns

8 ounces marinara sauce
jarred or homemade

Cooking Instructions

Slice the turkey breast into one-inch-thick cutlets.

Slice the breast into inch-thick cutlets.

Place each cutlet into a zip-style bag and pound it flat with a meat mallet.

Pound the cutlets flat with a meat mallet.

Lay a slice of prosciutto and a piece of whole-milk mozzarella on each cutlet. Fold the cutlet over and pin the packet closed with toothpicks. Do this for all of the turkey cutlets.

Pin the pockets closed with toothpicks.

Dip the turkey packets first into the flour, then into egg wash, then into the bread crumbs. Flip a couple of times to make sure the entire surface is coated.

Set up a dredge station with flour, egg wash, and seasoned bread crumbs.

Allow the bread crumbs to set on the turkey for a few minutes, then drop them gently, a couple at a time, into vegetable or peanut oil heated to 340 degrees. Allow the turkey to fry for 15 minutes, or until a probe thermometer inserted into the center reads 160 degrees.

Top with additional cheese while they are still hot from the fryer.

As soon as the turkey comes out of the deep fryer, top with a sprinkle of shaved parmesan cheese, then one slice each of provolone and mozzarella. Serve on a bun and ladle over your favorite marinara just before bringing them to the table.