Herb Crusted Turkey Paillard with Crayfish Hash & Asparagus - South Dakota Poultry Industry Associat

Ingredients

• 1 Cup panko bread crumbs
• 1 Tablespoon fresh tarragon, chopped
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
• As needed salt and pepper
• As needed egg wash
• 6 6-Ounce TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
• As needed unsalted butter
• 2 Cups potato, large dice
• 1 Pound crayfish tails
• 2 Cups chopped onions
• 1 Pound asparagus, peeled, blanched, cut into 1-inch pieces
• 3 Large red bell peppers, seeded and chopped
• 1 Clove minced garlic
• 2 Tablespoons olive oil, divided
• As needed TURKEY STOCK
• 3 Large yellow bell peppers, seeded and chopped