Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless turkey breasts
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh tarragon
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 1 large egg (, whisked)
  • 1 cup all purpose flour
  • toothpicks
  • cooking Spray

Instruction

  • Add the parsley, tarragon and butter to a mini food processor and pulse until well combined. Place on a piece of plastic wrap and wrap tightly forming a log. Freeze for a minimum of 30 minutes or up to 24 hours before adding it to the chicken.
  • Preheat oven to 425 degrees F and prepare three bowls for breading the turkey. One for flour. One for egg wash. One for breadcrumbs.
  • Using a meat mallet, pound the turkey cutlets until they are about 1/4-inch thick. Remove the butter from the freezer and slice into four equal parts. Place one piece of butter in the center of each cutlet, then roll the cutlet as tight as you can and seal shut with 2-3 toothpicks.
  • Dip the rolled cutlet first into the flour, then into egg and then breadcrumbs and place on a baking sheet. Repeat for all pieces.
  • Spray the breaded turkey cutlets with cooking spray and bake for 15-20 minutes or until turkey is cooked through.