Turkey or chicken tenders
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Fresh turkey tenderloin |
| Or boneless chicken breast | ||
| 1¼ | cup | Divided oat bran cereal |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | larges | Egg whites |
| 2 | tablespoons | Lowfat evaporated milk |
| 1 | teaspoon | Paprika |
| ½ | cup | Peanut oil |
Directions
Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to ¼ inch thickness. SLit around edges to keep from curling. Blend ½ cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining ¾ cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture. Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip.