Turkey Tenders

Photo: John Autry; Styling: Cindy Barr
Use turkey tenderloin for this easy and healthy variation on kid-frieindly chicken fingers. The panko breadcrumb coating adds crispiness and the Parmesan cheese add extra flavor.

Yield:

4 servings (serving size: 5 pieces)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 227
Fat 6.1 g
Satfat 1.2 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 32.9 g
Carbohydrate 11 g
Fiber 0.5 g
Cholesterol 47 mg
Iron 2 mg
Sodium 237 mg
Calcium 36 mg

Ingredients

1 pound turkey tenderloin
1/4 cup all-purpose flour
1/3 cup egg substitute
3/4 cup panko (Japanese breadcrumbs)
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 tablespoon canola oil

Preparation

1. Preheat oven to 425°.

2. Cut tenderloin in half lengthwise; cut into 20 (2-inch) pieces.

3. Place flour in a shallow dish. Place egg substitute in another. Combine panko, cheese, garlic salt, and pepper in another dish. Dredge turkey in flour; dip in egg substitute, and dredge in breadcrumb mixture. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add turkey pieces to pan; cook 2 minutes on each side. Place turkey pieces on a broiler pan. Bake at 425° for 5 minutes. Turn turkey pieces over, and bake an additional 5 minutes or until golden.

Note:

Leanne Guido, Herndon, Virginia,

March 2011