Butterfly the turkey cutlet. Place it between 2 sheets of parchment paper and tenderize it with a meat mallet (you can also use a rolling pin or a saucepan). Flatten until the cutlet is just a few millimeters thick.

Lay the slices of speck evenly over the meat, making sure not to go over the edges. Do the same with the cheeses. Season with salt and pepper.

Roll up the cutlet tightly to form a neat bundle. Set aside.

For the breading: Mix the breadcrumbs with Parmesan and finely chopped hazelnuts. Place the mixture in a shallow dish, and do the same with the beaten eggs and the flour. You should have 3 dishes in front of you.

Take the cordon bleu and roll it first in the flour. Tap off any excess, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. For extra crunch, you can repeat the last two steps.

Heat a little butter in a skillet and add a splash of vegetable oil to prevent the butter from burning.

Cook the cordon bleu for about 5 minutes on each side. Cooking time may vary depending on the thickness of your meat.

Serving suggestion: Serve with vegetable ribbons and a creamy mushroom sauce.