Turkey Tenderloin; serves 4
You will need....
- 4 boneless Turkey Breast Tenderloins (about 1.5lbs) (I use the Honeysuckle brand that Hy-Vee sells)
- 1/4 cup of flour
- 2 large eggs
- 1 cup of whole wheat breadcrumbs (I like Ian's Panko Breadcrumbs, you can find these in the health food section of Hy-Vee)
- 2 garlic cloves finely chopped (or 1/4 tsp of garlic powder)
- 1 Tbsp Italian Seasoning
- 1/4 cup grated Parmesan cheese
Place a large wire rack on a baking sheet and coat with cooking spray.
The messy way....
- Place flour and Italian Seasoning in a shallow dish.
- Lightly beat eggs in another shallow dish.
- Combine breadcrumbs, garlic and Parmesan in third dish.
- Coat each tenderloin in flour mix, shaking off any excess.
- Dip in egg and let any excess drip off.
- Roll in the breadcrumb mixture and place on the prepared rack.
- Generously coat the top of each tender with cooking spray.
The easy "Shake and Bake" way
- Place flour and Italian Seasoning in a gallon size zip lock bag.
- Lightly beat eggs in another shallow dish.
- Combine breadcrumbs, garlic and Parmesan in another gallon size zip lock bag.
- Drop all tenderloins into the bag with the flour mix and shake until coated.
- Dip, one at a time, in egg and let any excess drip off.
- Drop all tenderloins into breadcrumb mixture and shake until coated.
- Place on prepared rack.
- Generously coat the top of each tender with cooking spray.
Place in oven and bake for about 30 minutes, or until turkey is cooked through. I flip the tenderloins halfway through the baking time.
Per Serving:
Calories: 338
Total Fat (g): 3.9
Saturated (g): 1.0
Cholesterol (mg): 206.2
Sodium (mg): 348
Potassium (mg): 8.8
Total Carbs (g): 19.5
Dietary Fiber (g): 2.1
Sugars (g): 0.6
Protein (g): 44.8
Vitamin A: 3%
Vitamin C: 4%
Calcium: 5.5%
Iron: 13%