2-1/4 c cranberry sauce
3/4 c chili sauce
1-1/2 c mayonnaise
3 tbsp freshly squeezed lemon juice
3 lbs TURKEY BREAST CUTLETS, cut into 3/4-inch strips
3 c dry breadcrumbs
2/3 c grated Parmesan cheese
3 tbsp dried rosemary, crumbled
2 tbsp grated lemon rind
1-1/2 tsp paprika
3/4 tsp garlic powder
1 tsp salt
3/4 tsp freshly ground black pepper
SPICY CRANBERRY DIPPING SAUCE
In a saucepan, over medium-low heat, mix together cranberry and chili sauces.
Heat until hot. Hold for service.
In a small bowl, mix together mayonnaise and lemon juice. Brush over turkey strips to coat.
In a separate bowl, mix together breadcrumbs, Parmesan and seasonings. Dip turkey strips in crumbs to coat. Place on lightly greased shallow baking sheet.
Bake in a preheated 375 degree F oven for 3 to 4 minutes on each side or until no longer pink inside and cooked throughout.
For each portion, serve 4-ounces turkey fingers with 2-ounces warm dipping sauce.