1/2 c unsalted butter, softened
2 tbsp fresh parsley, snipped
1 tsp dried tarragon leaves
1/4 tsp minced fresh garlic
1 tsp salt
1/4 tsp white pepper
6 4-oz TURKEY CUTLETS
4 Large eggs, well beaten
2 tbsp cold water
1/2 c all-purpose flour
2 c plain dry bread crumbs
Vegetable oil As needed
Blend butter, parsley, tarragon, garlic, salt and pepper. Shape into a log and place on aluminum foil square. Wrap and freeze until firm, 30 to 40 minutes.
Place turkey cutlets between two pieces waxed paper; gently flatten to an even 1/4-inch thickness.
Cut frozen butter into 6 equal pieces. Place 1 slice butter in the center of each turkey cutlet and roll tightly, tucking in the ends, making sure butter is sealed completely inside turkey.
Secure with toothpicks.
Whip eggs and water together in a shallow pan.
Roll turkey bundle in flour; dip in egg wash then coat with bread crumbs. Repeat breading procedure.
Cover and refrigerator a minimum of 2 hours.
Preheat vegetable oil (3 to 4-inches deep) in deep fat fryer to 340 degrees F.
Deep-fry turkey bundles, 2 pieces at a time, about 2 minutes.
Drain and place on a rack in a shallow baking dish. Bake, uncovered, in a preheated 350 degree F oven for about 15-18 minutes or until the internal temperature reaches 165 degrees F.