Turkey Kiev

Name: Turkey Kiev
Ingredients: For the compound butter; 4 ounces ( one stick) salted butter, softened; 1/4 cup minced fresh parsley; 2 teaspoons minced fresh dill; 2 teaspoons finely sliced green onions (both white and green parts); 2 cloves garlic smashed in a garlic press or hand smashed; For the Kievs; 6 slices fresh turkey breast cutlets from a 17.6 ounce package (some packs have seven slices); A little salt and pepper to season the turkey; 1 cup all purpose flour seasoned with 1 teasppon salt and 1/2 teaspoon black pepper; 3 eggs beaten with 1/4 cup water; 3 cups panko bread crumbs; Enough vegetable or other neutral oil for frying. (enough oil to fill a large skillet with aboout 3/4 inch oil); The compound butter cut into 6 or 7 pieces

14 ingredients

1 steps

Ingredients

For the compound butter
4 ounces ( one stick) salted butter, softened
1/4 cup minced fresh parsley
2 teaspoons minced fresh dill
2 teaspoons finely sliced green onions (both white and green parts)
2 cloves garlic smashed in a garlic press or hand smashed
For the Kievs
6 slices fresh turkey breast cutlets from a 17.6 ounce package (some packs have seven slices)
A little salt and pepper to season the turkey
1 cup all purpose flour seasoned with 1 teasppon salt and 1/2 teaspoon black pepper
3 eggs beaten with 1/4 cup water
3 cups panko bread crumbs
Enough vegetable or other neutral oil for frying. (enough oil to fill a large skillet with aboout 3/4 inch oil)
The compound butter cut into 6 or 7 pieces

Directions

1

["Combine all ingredients and shape into a log about 6 inches long. Wrap in plastic wrap and refrigerate for at least two hours. (You can certainly do this the day before)", "Place each cutlet on a piece of plastic wrap and season the top side with a little salt and pepper. Cover with another piece of plastic wrap and gently pound the cutlet just a bit.", "Place a piece of the compound butter toward the bottom third of the cutlet and roll up, tucking in the sides as you go. Wrap in plastic wrap, twisting the ends to make a tight package. Repeat with the remaining cutlets and refrigerate for a few hours. (Michael Symon's method)", "Set up a breading station with the flour, egg wash and panko. Unwrap each Kiev and bread in the flour, then the egg wash, then the panko. Now back in the egg wash and again in the panko for a double coating. (This idea from The Guardian's \"Perfect Chicken Kiev\"")""