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.

Leanne Guido, Herndon, Virginia
Recipe by Cooking Light March 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 5 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

227 calories; fat 6.1g; saturated fat 1.2g; mono fat 2.7g; poly fat 1.3g; protein 32.9g; carbohydrates 11g; fiber 0.5g; cholesterol 47mg; iron 2mg; sodium 237mg; calcium 36mg.