Yield: 25 Establishment: Restaurant   Ethnicity: Russian Cuisine   Meal Type: Main Course, Entrée   Preparation Method: Deep Fry, Bake   Product Type: Turkey Cutlets/Steaks   Dish Type: Kiev

Ingredients

25 3 ounces each TURKEY BREAST CUTLET

1 Tablespoon salt and white pepper mixture

13 Ounces butter

1/2 Bunch fresh parsley, minced

3 Pounds bread crumbs

3 Tablespoons fresh thyme, minced

3 Tablespoons fresh oregano, minced

13 Each eggs, large

18 Ounces buttermilk

As Needed oil for deep fat fryer

Flatten turkey breast cutlets. Spinkle 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 Fahrenheit. 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 170 degrees Fahrenheit. Place on plate and garnish as needed.

Recipe Source: Recipe developed by Jennie-O Turkey Store Sales, LLC

Nutrition Facts Calories 510   Calories from Fat 210 % Daily Value* Total Fat 23g 35% Saturated Fat 10g 50% Cholesterol 200mg 67% Sodium 710mg 30% Total Carbohydrate 41g 14% Dietary Fiber 3g 12% Sugars 5g   Protein 32g   Vitamin A 15% Vitamin C 4% Calcium 15% Iron 25% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4