1/4 cup all purpose flour
1/3 cup egg substitute
3/4 panko (Japanese breadcrumbs)
2 Tbs grated Parmesan cheese
1/4 tsp garlic salt
1/4 tsp black pepper
1 Tbs canola oil
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 non stick skillet, 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 five minutes. Turn turkey pieces over and bake an additional five minutes.
Recipe from Cooking Light Magazine March 2011
Yield: 4 servings
Serving Size 5 pieces
Calories: 227
Fat: 6.1g
Protein: 32.9g
Carb 11g
Despite the fact that I thought they were a pain to prepare and cook; they turned out really good! Brandon said it best when he labeled them "High Class Chicken Nuggets" :) Healthy alternative and kid friendly!
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