© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
25 3 oz each TURKEY BREAST CUTLET
1 tbsp salt and white pepper mixture
13 oz butter
1/2 Bunch fresh parsley, minced
3 lbs bread crumbs
3 tbsp fresh thyme, minced
3 tbsp fresh oregano, minced
13 Each eggs, large
18 oz buttermilk
Oil for deep fat fryer As Needed
Flatten turkey breast cutlets. Sprinkle lightly with salt and pepper. Cover and refrigerate.
Cut butter into 25 sticks. Roll each butter stick in parsley.
Place one mini-butter stick in center of each turkey breast cutlet and roll tightly, tucking in the ends. Make 25 Kievs and place in refrigerator. Cover.
Mix bread crumbs with minced thyme and oregano.
Make eggwash by mixing eggs and buttermilk.
Dip each turkey breast cutlet in eggwash and then roll in breading mixture. Repeat breading procedure. Seal well, cover, and refrigerate at least 2 hours.
Heat deep fat fryer to 325 degrees F. Drop 2 turkey Kievs in fryer basket and fry for 1 minute. Bake in convection oven at 350 degrees Fahrenheit for 20 minutes or until internal temperature reaches 165 degrees F.
Place on plate and garnish as needed.
510 Total Calories
210 Calories from Fat
23 g Total Fat
35 % Daily Total Fat
10 g Saturated Fat
50 % Daily Saturated Fat
200 g Cholesterol
67 % Daily Cholesterol
710 mg Sodium
30 % Daily Sodium
41 g Total Carbohydrates
14 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
5 g Sugars
32 g Protein
15 % Daily Protein
4 % Daily Vitamin C
15 % Daily Calcium
25 % Daily Iron