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
vegetable oil, for frying
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.
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.
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 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.
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.