Turkey Kiev made with boneless turkey breast that’s been stuffed with a mixture of butter, fresh tarragon, and parsley and coated with panko breadcrumbs.
Every once in a while when we were younger, my mom would buy frozen dinners to heat up for my sister and I. Especially on those busy nights where it was virtually impossible to get a home cooked meal on the table.
We didn’t eat them often, but my favorite was always Chicken Kiev.
As a kid, I thought it was “fancy”, but I’ve never made it before nor have my kids ever tried it.
When turkey cutlets were on sale recently at my local grocer, I decided to make one of my childhood favorite meals and tried this version of Turkey Kiev.
The dish itself is traditionally considered to be of Ukrainian origin since its name comes from Kiev, the capital of Ukraine and was introduced in Britain in 1976.
How do you make Turkey Kiev?
Turkey (or chicken) Kiev is made by using boneless chicken breasts that have been pounded flat and then filled with a mixture of butter, parsley, and tarragon.
Once you combine the butter with the fresh herbs, you have to freeze it so that all of the butter doesn’t melt and ooze out of the chicken prior to the chicken being cooked.
I froze mine for a few hours, but it should be ok after 30 minutes or so. You could even prepare the butter the day before.
After you add the butter mixture to your chicken, roll and seal with toothpicks. Next, bread the chicken in flour, egg wash and breadcrumbs; then bake until golden brown.
My family really liked this recipe for Turkey Kiev and the fresh green color from the herbs certainly remind me of Spring.
Some of the butter did ooze out a bit so it wasn’t overly buttery inside, but the flavor was wonderful. I served ours with fresh green beans and herbed rice. ~Enjoy!
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- 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.
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*Updated November 2019