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.
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
How to Make It
Preheat oven to 425°.
Cut tenderloin in half lengthwise; cut into 20 (2-inch) pieces.
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.