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Turkey Tenders

Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield 4 servings (serving size: 5 pieces)
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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

    Measuring Flour
    Measuring Flour
  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.