Yield: 1 servings
|1¼ pounds||Fresh turkey tenderloin|
|\N \N||Or boneless chicken breast|
|1¼ cup||Divided oat bran cereal|
|2 larges||Egg whites|
|2 tablespoons||Lowfat evaporated milk|
|½ cup||Peanut oil|
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.