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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 6.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 32.9g
  • Carbohydrate: 11g
  • Fiber: 0.5g
  • Cholesterol: 47mg
  • Iron: 2mg
  • Sodium: 237mg
  • Calcium: 36mg

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. 1. Preheat oven to 425°.
  2. 2. Cut tenderloin in half lengthwise; cut into 20 (2-inch) pieces.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Tenders Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy