Mash the butter together with the crushed garlic and half the lemon juice to form a paste
Divide the garlic butter between the turkey escalopes, fold each escalope over, and secure with cocktail sticks or skewers
Mix the Schwartz Garlic Italian herbs into the breadcrumbs
Coat each turkey escalope with flour, then egg, then breadcrumb mixture
Heat the oil in a large frying pan and fry the turkey for about 15 minutes, turning regularly to make an even crisp finish on both sides.
Remove the turkey once cooked, to a plate with kitchen roll to drain. Keep warm.
Clarify the remaining oil in the frying pan by adding the remaining lemon juice and letting it bubble up for a minute.
Serve the turkey kievs drizzled in garlic and lemon butter, with fries or rice, and some green vegetables