Ah, behold, one of my least favorite things to eat and make. In an effort to switch it up, I decided to take a chicken recipe and apply it to turkey tenderloins. These came out really good and juicy, something I wouldn’t imagine for the 99% fat free bird.
I used a pan-roasting technique which is my personal favorite for lean meats to seal in juices and create a delicious crust.
1 package Honeysuckle White Turkey Tenderloins
1 cup of Italian or roasted garlic breadcrumbs
1/4 Cup Parmesan Cheese
Dried Onion flakes, I used maybe 1/12 tbsp
Chopped fresh herbs such as thyme and oregano
Butter or Olive Oil
Salt and Pepper to Taste
Baking tray, aluminum foil
Lightly coat your turkey in olive oil and sprinkle salt on both sides. Set aside.
Pour the breadcrumbs in a large bowl or pyrex.
Add dried onion, chopped herbs, and parmesan cheese. Mix.
Lightly dredge the turkey cutlets on both sides.
Next, you’ll pan roast the turkey so gather your pan or cast iron skillet and your choice of oil or butter. I used butter. Preheat the pan over medium-high heat. Add 1 tbsp of butter and sear the breasts on each side until a light golden crust is formed, flip them over with tongs.
You can use your oven safe dish/cast iron skillet to put inside the oven. In this case, my cast iron wasn’t available so I transferred the turkey to a baking tray lined with aluminum foil.
Preheat your oven to 400 degrees and bake for about 15 minutes or until the meat has reached an internal temperature of 165 degrees .
Take your turkey breasts out of the oven and serve! Pair it up with your choice of veggies and carbs ! The turkey should be moist and oh so tasty.