- 600 gr kafta ready made
- 12 slices of Smeds cheddar
- 8 Tello turkey slices
- 200 gr flour with a pinch of salt and white pepper
- 6 eggs, well beaten
- 500 gr breadcrumbs mixed with herb de provence or any dried herbs available
- 500 ml of sunflower oil for frying
- Divide Kafta into 4 pieces, and then put each one on a meat wrapping paper and make it in a rectangular shape 20 cm by 15 cm.
- Put a slice of Tello turkey and then 3 slices of cheddar cheese from Smeds and cover it well with Kafta to reach a size of 8 cm by 14 cm and put it in the refrigerator for half an hour to become coherent.
- Place cordon bleu in the flour and then shake it so that no flour remains, then we put it completely in the eggs and pull it out to remove the excess eggs for about ten seconds and then we put it in the breadcrumbs and press it well so that the breadcrumbs stick from all sides.
- We repeat eggs and breadcrumbs one more time, that way we have a layer of breading. Put it in the freezer at least half an hour.
- Heat oil and fry the cordon bleu to turn golden in color, then put it in the oven so that the meat cooks well. This dish can be served with french fries or salad.
