© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tsp salt
1-1/2 tsp white pepper
6-1/4 lbs TURKEY BREAST STRIPS, skin removed
13 Large eggs
18 oz lowfat buttermilk
3 tbsp fresh thyme, chopped
3 tbsp fresh oregano, chopped
2 lbs dried plain bread crumbs
3 lbs light mayonnaise
1/3 c Dijon mustard
1 tbsp fresh lemon juice
Salt and white pepper To Taste
Fat free milk As Needed
TURKEY PREP
Mix salt and pepper together and sprinkle turkey strips with mixture.
Make eggwash by mixing eggs and buttermilk.
Mix bread crumbs with herbs.
Dip turkey breast strips in eggwash and then roll in bread/herb mixture. Lift the strips out of the bread crumbs and shake lightly to remove excess bread crumbs.
Place turkey on a wire rack to allow air to circulate freely. Place wire racks on sheet trays and refrigerate at least 1/2 hour.
Heat deep fat fryer to 325 degrees F. Drop 4 ounce strips (1 portion) into deep fryer for 2 minutes and cook until golden brown.
Place on plate and serve with 2 ounces of Dijon Sauce in ramekin. Garnish as needed.
DIJON SAUCE
Mix mayonnaise, Dijon mustard and lemon juice. Season to taste. Adjust consistency with milk as needed.
381 Total Calories
12 g Total Fat
3 g Saturated Fat
172 g Cholesterol
916 mg Sodium
29 g Total Carbohydrates
35 g Protein