Breaded and crispy on the outside, tender and juicy on the inside.
This lightened version of breaded "fried" Turkey is a quick meal ready in minutes.
My version is gluten free but you can use regular breadcrumbs.
|4||Maple Leaf Prime, Turkey Breast Slices or Chicken Slices|
|1 1/2 cups||seasoned breadcrumbs or gluten free breadcrumbs|
|2 tbsp||light mayonaise|
|2 tbsp||sundried tomato pesto or basil pesto|
|1/2 tsp||each salt and pepper|
Preheat the oven on to 350F
Add the mayo and pesto to a large bowl, blend.
Tip in the prepared Turkey or Chicken slices.
Using your hands, mix to thoroughly coat poultry.
Place the breadcrumbs on a large piece of wax paper.
Press the turkey with your hands or a fork into the crumbs covering all sides.
Coat a piece of parchment lined baking sheet with the oil.
Using tongs; wipe the bottom of each turkey filet into the oil, coating it then flip it over exposing the oil.
*This will coat the top so that it crisps and the bottom will not stick to the paper allowing less fat for the recipe!*
Bake for 15 min. turn over using tongs.
Bake another 5 min or until juices run clear.
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