Recipe for Cordon Bleu by Chef Juan Arbelaez

Season the beef with a bit of salt and sear it in a hot pan with a drizzle of olive oil. If you prefer it rare, cook it for 1 minute on each side. Meanwhile, clean the turkey and split it to obtain very fine meat.

For the breading, break two eggs into a bowl and beat them. Spread the flour in one dish, and the eggs in another. Pour the breadcrumbs into a third container.

Cut the cheese and the beef into thin slices. Wash and chop the parsley. Lay the turkey flat and cut it open again to allow for stuffing. Season with salt and pepper.

Place a layer of cheese slices on the turkey, then cover with the beef. Add a little parsley, then another very thin layer of cheese. Close the cordon bleu. Roll it in flour, then in the egg, then in the breadcrumbs; repeat the process.

Add a drizzle of olive oil and a garlic clove to the hot pan. Add a sprig of thyme for flavor and scent, and a knob of butter for nice coloring. Cook over medium-low heat so that the inside is cooked without burning the breadcrumbs.

Add a drizzle of olive oil and a clove of garlic to the hot pan. Add a sprig of thyme for aroma and flavor, and a knob of butter for a nice color. Cook over medium heat so that the inside is cooked without the breadcrumbs burning.

For the herb mixture, place the herbs in the pan, mix them with the cooking juices, then arrange on the dish.

To finish, for the herb mixture, place the parsley in the pan, mix it with the cooking juices, then arrange it on the cordon bleu.