Turkey kiev with mexican variation

Yield: 4 Servings

Measure Ingredient
8 \N Turkey cutlets; pounded thin
¼ cup Soft butter
1½ teaspoon Oregano; divided
1 tablespoon Parsley; chopped
¼ pounds Monterey jack cheese; cut into 8 finger-sized pieces
¾ cup Bread crumbs; finely crushed
¾ cup Parmesan cheese
½ teaspoon Garlic salt
¼ teaspoon Pepper
5 tablespoons Melted butter

From: LD Goss <ldgoss@...>

Date: Wed, 17 Jul 1996 10:19:45 -0500 Recipe By: Sue Klapper

Combine soft butter, ½ t. oregano and parsley and spread over cutlets.

Top each cutlet with finger of cheese and roll up, tucking ends under.

Combine bread crumbs, cheese, garlic salt, pepper and remaining oregano.

Dip rolled cutlets in melted butter and then in combined bread crumbs.

Place seam side down, without sides touching, in a shallow baking dish.

Cover and chill at least 4 hours or overnight. Bake, uncovered at 400 for 20 minutes or until turkey is done. Variation: Add whole green chil (seeds removed) along with finger of cheese. Pass the spicy tomato sauce, a combination of a can (15 ounce) tomato sauce, ½ teaspoon cumin, ⅓ cup chopped green onion, and salt, pepper and tabasco sauce to taste. Source: Turkey: The Bird for All Seasons.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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