These easy turkey tenders are low in fat but big on crunch! They're made with lean, tender, juicy turkey and are perfect for dipping in your favorite sauce.
- 1 pound turkey tenderloin
- ¼ cup all-purpose flour
- ⅓ cup egg substitute
- ¾ cup panko
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon garlic pepper
- 1 tablespoon canola oil
Preheat the oven to 425°F.
Halve the turkey tenderloin lengthwise, then slice it into 2-inch pieces. You should end up with about 20 pieces.
Place the flour on a medium-sized plate and the egg substitute in a shallow dish or pasta bowl. On another plate, combine the panko, Parmesan, and garlic pepper.
Dredge each piece of turkey in the flour, dip it into the egg substitute, then dredge it in the panko mixture.
Heat the oil in a nonstick frying pan.
Add a few of the turkey pieces to the pan at a time. Cook for about 2 minutes on each side, then transfer to a broiler pan.
Once all the turkey pieces are on the broiler pan, place in the oven and bake for 5 minutes.
Flip each piece of turkey, then bake another 5 minutes.
This recipe is for 4 servings. If you cut the turkey into 20 pieces, each serving will be 5 pieces.
Leftovers can be stored covered in the refrigerator for 3-4 days.
Calories: 225kcal | Carbohydrates: 11.2g | Protein: 32.5g | Fat: 5.1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 72.2mg | Sodium: 197.2mg | Potassium: 37.8mg | Fiber: 0.5g | Sugar: 0.3g | Net carbs: 10.7g