Italian Crusted Turkey Tenders
Doug Roese / Lakewinds Natural Foods
All natural turkey tenders are all white meat and very delicious, especially with this Italian inspired breading!
Yield: 3 pounds
Ingredients:
3 # turkey tenderloins
Egg Wash
1 lg. egg
2 tablespoons water
1 1/2 teaspoons olive oil
Flour for drudging
1/4 cup organic white pastry flour
3/4 teaspoon salt
1/4 teaspoon finely ground black pepper
Breading
1 cup plain Japanese (panko) bread crumbs
1/4 cup finely ground parmigiano reggiano cheese
1/2 teaspoon black pepper
1 1/2 tablespoons fresh basil, minced and firmly packed
3/4 teaspoon salt
Butter and olive oil or frying
Instructions:
1. Try to cut the tenders into fairly equal pieces so they cook at the same rate
2. Mix the egg wash in a shallow bowl, and mix the flour drudge mix on a plate.
3. For the breading, mince the fresh basil, and grate the parmesan. Place all the breading ingredients in a bowl and mix well. Crush lightly with hands to just break up the larger bread crumbs.
4. Dredge the tenderloins in the flour, then the egg wash, allowing excess to drip off, then roll in the breading. Allow to sit out on plate for 30 minutes before…
5. Fry in a mix of butter and extra virgin olive oil.