Turkey Or Chicken Tenders
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Fresh turkey tenderloin |
| Or boneless chicken breast | ||
| 1 1/4 | c | Divided oat bran cereal |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 2 | Egg whites | |
| 2 | T | Lowfat evaporated milk |
| 1 | t | Paprika |
| 1/2 | c | Peanut oil |
INSTRUCTIONS
Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. SLit around edges to keep from curling. Blend 1/2 cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining 3/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2456
Calories From Fat: 1443
Total Fat: 160.5g
Cholesterol: 661mg
Sodium: 3026mg
Potassium: 2614.7mg
Carbohydrates: 2.4g
Fiber: 1.1g
Sugar: <1g
Protein: 238.5g