I went to four weddings last year; four beautiful couples, four amazing ceremonies. And a year later, three out of four of those couples are pregnant! I pointed this out to the wife of the hold out couple and she just texted me back with ‘O Kathy’. I tried this recipe thinking it’d be a great protein option for one of my pregnant friends.
This recipe is from Cooking Light, March 2011
No substitutions were made.
1 lb turkey tenderloin
1/4 c all purpose flour
1/3 c egg substitute
3/4 c panko (Japanese breadcrumbs)
2 tblsp grated Parmesan cheese
1/4 tsp garlic salt
1/4 tsp black pepper
1 tblsp canola oil
Preheat oven to 425 degrees.
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 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 med-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.
These turkey tenders paired really well with the Skillet Mac n Cheese. And I liked making my own tenders (chicken would work well too). Wondering if I could make up a batch of these and freeze them for lunches…