For the turkey cordon bleu with parsley potatoes, briefly wash the schnitzel, pat dry, pat lightly and salt a little. Place 2 sheets of ham and one sheet of cheese on each half of the cutlet and then fold the second half on top.
Now turn first in the flour, then in the beaten egg and finally in the breadcrumbs, pressing the edge well. Heat the oil in a pan and slowly fry the cordon bleu until golden brown.
For the parsley potatoes, boil the potatoes, peel and quarter them, finely chop the parsley. Heat the butter, add the parsley and then toss the potatoes in it.
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