Wild Garlic Turkey Kievs

 It’s back to the 1970s with this retro dish, but these days I use turkey (the breasts are so much bigger and easier to work with) and wild garlic for a more subtle, sophisticated flavour. If it isn’t wild garlic season and you haven’t got any wild garlic butter in the freezer , add another regular garlic clove to the recipe.


Serves 2

100g butter, softened

2 tbsp roughly chopped tarragon

Zest of ½ lemon

2 small garlic cloves, peeled and crushed

Large handful of wild garlic, roughly chopped

1 egg

50g plain flour

50ml milk

75g panko breadcrumbs

1 tbsp finely chopped flat leaf parsley or dill

4 x 100g turkey escalopes

150g fine green beans, trimmed

Vegetable oil, for frying

Sea salt and freshly ground black pepper


1Put the butter, tarragon, lemon zest, garlic and wild garlic into a small food processor. Season with a little salt and pepper and blend until well combined.

2Put the egg, flour and milk in a shallow bowl and whisk together to make a batter.

3Mix the panko breadcrumbs with the parsley in a second shallow bowl.

4Lay 2 of the escalopes on a piece of cling film so that they are slightly overlapping. Bash them lightly with a rolling pin to join them together and to make the meat an even thickness.

5Put half the wild garlic butter on one half of the joined escalope, leaving a 1.5cm border around it. Spread a little batter all the way around the edges, then fold the escalope over the garlic butter and press down to seal well. Repeat steps 4 and 5 with the remaining escalopes.

6Dip each Kiev in the batter, making sure they are coated evenly, then cover in the panko breadcrumbs. Place them into the fridge for 5 minutes.

7Meanwhile, cook the green beans in salted boiling water until tender. Drain and keep warm until needed.

8Place a sauté pan over a medium–high heat and add a 2cm depth of oil. When hot, carefully place each Kiev in the oil and cook for 3–4 minutes on each side, or until deep golden and cooked through. Drain on kitchen paper and serve immediately with the green beans.

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