Monday, October 22, 2012

Turkey Kiev

Whenever mom made Chicken Kiev when I was a kid, it was always such a treat.  Who could resist a lovely chicken breast filled with herbs and butter?  I've updated her version using turkey breast cutlets and replacing cracker meal with panko crumbs.  A couple of tricks from Michael Symon for keeping those little  Kievs together and from The Guardian for a super crunchy crust make for a terrific company dish or if you have time, a great weeknight meal.

Makes 6 to 7 Kievs depending on your package

For the compound butter
4 ounces (1 stick) salted butter, softened
1/4 cup minced fresh parsley
2 tsp minced fresh dill
2 tsp finely sliced green onions
2 cloves garlic smashed in a garlic press or hand smashed

Combine all ingredients and shape into a log about 6 inches long.  Wrap in plastic wrap and refrigerate for at least 2 hours. (You can certainly do this the day before)

For the Kievs
6 or 7 slices fresh turkey breast slices from a 17.6 ounce package (some packs have 7 slices)
The compound butter cut into 6 or 7 pieces
A little salt and pepper to season the turkey
1 cup all purpose flour
3 eggs beaten with 1/4 cup water
3 cups panko bread crumbs
Enough vegetable oil for frying (enough to fill a large skillet with about 3/4 inch oil)

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.
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.
Refrigerate the breaded rolls uncovered, for at least an hour.
Heat the oil until very, very hot in a large skillet.  Brown each roll on all sides until golden. Place on a baking sheet and bake in a preheated 400F oven for 10 to 12 minutes.  Serve over some buttered parslied egg noodles if you like.

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