| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 4 |
|
Turkey breasts |
| 4 |
sl |
Ham |
| 4 |
md |
Slice gruyere cheese |
| 1 |
|
Egg; beaten |
|
|
Breadcrumbs |
|
|
Flour |
|
|
Parsley |
| 2 |
oz |
Butter |
INSTRUCTIONS
Put the turkey breasts into a plastic bag and bash with a rolling pin until
flat. Place a folded slice of ham and a slice of gruyere in the middle of
the breast and fold it over.
Place the beaten egg and flour on two separate plates; mix the breadcrumbs
and parsley together and put on another plate. Dip the turkey in flour,
beaten egg then the breadcrumb mix.
Pat the breast into shape, making sure the ham and cheese are sealed in to
the middle. Pour some oil into a frying pan and cook the breasts on both
sides for 15 minutes.
Melt 2oz butter in a pan and add a tablespoon of parsley. Place the turkey
Kievs on a serving dish, pour the melted butter and parsley over the top
and serve with potatoes and tomatoes.
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