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  1. Home
  2. healthy dinner recipe

Turkey Kiev

Laid back Summer cooking. - by Amy Sinclair
  • 20 May 2019
Turkey Kiev
Prep: 35 Minutes - Cook: 35 Minutes - Hard - Serves 4
Proudly supported by

Something for the Weekend.

Laid back cooking, plenty of chat is the recipe for a relaxing start to Sunday.

Ingredients

150g unsalted butter, softened

3 garlic cloves, crushed

juice and finely grated zest ½ lemon

1 tbsp fresh tarragon, chopped

4 x 200g turkey escalope fillets

25g plain flour

1 free-range egg, beaten

75g breadcrumbs

30g polenta

vegetable oil, for frying

Method

  1. Blend the butter, garlic, lemon juice and zest and tarragon in a food processor until smooth. Season with salt and freshly ground black pepper; then, using a sheet of cling film to help, roll the garlic butter into a cylinder. Put in the freezer for 30 mins or until firm.

  2. Using a sharp knife, carefully cut a pocket in the side of each turkey escalope. Cut 4 thick slices of garlic butter and place one inside each pocket. Put in the freezer again for 5 mins to harden the butter.

  3. Sprinkle the flour onto a plate and beat the egg in a bowl. Mix the breadcrumbs and polenta together on another plate. Dust each escalope first in the flour, then dip it in the beaten egg, then coat it in the breadcrumb mixture.

  4. 4 Heat oven to 180C/160C fan/gas 4. Heat a 2cm depth of vegetable oil in a large, heavy-based frying pan over a medium heat. The right temperature is reached when a cube of bread sizzles and turns golden within 30 secs when carefully dropped in. (Hot oil can be dangerous – do not leave unattended.

  5. Carefully lower the turkey Kievs into the oil and fry for 6-8 mins, turning as they cook, so each side is cooked evenly. Using a slotted spoon, remove from the pan and place onto a baking tray. Bake for 20-25 mins, or until the turkey is thoroughly cooked.

Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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