Blue cord with roquefort and dried tomatoes

Blue cord with roquefort and dried tomatoes, ricotta spinach / Ingredients / for 6 people

Blue cord:
6 turkey cutlets
* 3 slices of turkey breast
* 125 g of blue cheese
* 60 g of chopped tomatoes
* 2 eggs
* Breadcrumbs
 * 60 g of Le Fleurier * Salt and pepper *

Spinach:
1 kg of fresh spinach branches
* 150 g of ricotta
* Laurel leaves
* 20 g of Le Fleurier
* Salt and pepper

Preparation of spinach:
Wash your spinach with plenty of water and drain.
Remove the rib in the center of the leaves to keep only the green.
In a large skillet, melt 20 g of Le Fleurier and bring to a high heat your spinach with the bay leaves until they melt.
Add the ricotta, salt, pepper and mix.
A kilogram of spinach is very bulky, if your stove is not large enough you may need to do it twice.
Remember to remove the bay leaves before serving.

Preparation of the blue cordon:
Spread your turkey cutlets on your worktop.
Cut your slices of turkey breast in half and put them on your cutlets, add the blue cheese and the dried tomatoes.
Fold your cutlets in half and wrap them in cellophane before placing them in the refrigerator for 1 to 2 hours.

Finally :
Beat the whole eggs in a bowl. Take out your cutlets from the refrigerator, brush with egg and roll in the bread crumbs. Melt my Le Fleurier in a frying pan and fry on each side.