Parmesan-Crusted Turkey Stuffed with Chorizo (Tradición) and Mozzarella


  • 2 turkey escalopes (thinly sliced breasts)
  • 12 Chorizo (Tradición) slices
  • 1 mozzarella ball, fresh, sliced
  • ½ cup flour
  • 2 eggs, beaten
  • ¼ cup milk
  • 2 tbsp. panko breadcrumbs
  • 2 tbsp. cornmeal polenta (coarse)
  • ¼ cup Parmesan cheese, grated
  • Pinch of sweet smoked paprika


  1. Lay three overlapping slices of chorizo on one side of the turkey.
  2. Place ½ of the mozzarella, sliced, on top; then another three slices of chorizo to sandwich the cheese.
  3. Roll the turkey to sandwich both and fold under the bottom layer.
  4. Take three bowls. In the first, put the flour; in the second, mix the eggs and milk; in the third, mix breadcrumbs, cornmeal and Parmesan cheese.
  5. Gently dust each turkey roll with flour, then dip each in the egg mixture and evenly coat with the breadcrumbs mixture.
  6. Place turkey rollups in the refrigerator for 15 minutes to set.
  7. Bake in the oven for 15 minutes at 425 degrees F.
  8. Let cooked turkey rest for 2 minutes, then serve.