Turkey Fingers with Dijon Sauce



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




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.


Mix mayonnaise, Dijon mustard and lemon juice. Season to taste. Adjust consistency with milk as needed.


Nutrition Facts

381 Total Calories

12 g Total Fat

3 g Saturated Fat

172 g Cholesterol

916 mg Sodium

29 g Total Carbohydrates

35 g Protein