For the herb butter:
For the spinach:
- In a bowl, put the chopped fresh herbs, lemon juice, garlic, pepper and butter. Mix all ingredients well using a fork.
- Wrap the butter mixture in a plastic wrap and shape it into a roll about 1 inch thick. Put the herb butter in the freezer for at least 30 minutes.
For the turkey breast rolls:
- Heat olive oil in a skillet. Let the spinach wilt until the water has evaporated. Set aside and let cool.
- Preheat the oven to 400F.
- Insert the turkey breast cutlets between two sheets of parchment paper. Flatten the turkey using a meat mallet (or a rolling pin) until the cutlets are about 5 mm thick.
- Season turkey pieces with salt.
- Take the herb butter out of the freezer and cut in 6 equal parts.
- Take one cutlet and fill with 1/6 of the spinach and 1 part of butter in the center. Roll the meat around the butter and the spinach, making sure sides are folded inside the roll. Secure roll with toothpicks. Repeat for each cutlet.
- Put eggs, flour and panko in three separate bowls.
- Coat each turkey roll with flour and shake off excess flour. Then, dip into the egg mix and coat with panko.
- Heat vegetable oil in a skillet (about ½ inch thick). The amount of oil used could vary depending on the size of the skillet. Fry the turkey rolls for about 3 to 5 minutes on each side, until they start browning. Using baking tongs, turn rolls only one time during cooking to avoid piercing the rolls.
- Once the rolls have browned, put on a baking sheet lined with parchment paper and cook in the oven for 20 minutes, or until turkey is fully cooked (see note).
- Serve with mashed potatoes, rice, green vegetables or a salad!
You can check the doneness of the meat by inserting a meat thermometer in the turkey breast. The meat is cooked when it reaches an internal temperature of 165°F.