| 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 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
lg |
Egg whites |
| 2 |
tb |
Lowfat evaporated milk |
| 1 |
ts |
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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