© 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
1/2 c mayonnaise
1-1/2 tsp chopped fresh chives
1 tbsp chopped fresh parsley
2 tsp chopped fresh lemon basil
1 lb TURKEY TENDERLOIN
1/2 c all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
2 Large eggs, slightly beaten
2 c panko bread crumbs
1/2 c roasted almonds, finely chopped
1/4 c canola oil
10 Slices whole wheat bread, lightly toasted
As needed leafy green lettuce, washed dried and chilled.
Mix mayonnaise with fresh herbs. Cover and refrigerate.
On the diagonal, slice tenderloin into 2-1/2-inch slices. Place slices between plastic wrap. Gently flatten each slice to about 1/2-inch thick.
In a shallow dish, combine flour with salt and pepper. Dip turkey slices into flour and shake off excess.
In another shallow dish/pie plate, dip turkey into beaten eggs.
In a third shallow dish, combine panko bread crumbs and almonds. Lightly coat all turkey surfaces with mixture and place on wire rack.
In a nonstick large heavy skillet, heat oil over medium heat. Working in batches, sauté turkey slices until each slice is golden brown and reaches an internal temperature of 165 degrees F.
Spread herbed mayonnaise on all bread slices. Layer 5 slices with cooked turkey and lettuce leaves. Top with remaining bread. Cut on the diagonal.