| Herbed Mayonnaise |
| 1/2 Cup mayonnaise |
| 1-1/2 Teaspoons chopped fresh chives |
| 1 Tablespoon chopped fresh parsley |
| 2 Teaspoons chopped fresh lemon basil |
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- Mix mayonnaise with fresh herbs. Cover and refrigerate.
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| Turkey Tenderloin |
| 1 Pound TURKEY TENDERLOIN |
| 1/2 Cup all-purpose flour |
| 1 Teaspoon salt |
| 1/2 Teaspoon freshly ground black pepper |
| 2 Large eggs, slightly beaten |
| 2 Cups panko bread crumbs |
| 1/2 Cup roasted almonds, finely chopped |
| 1/4 Cup canola oil |
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- 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.
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| Sandwich Assembly |
| 10 Slices whole wheat bread, lightly toasted |
| As needed leafy green lettuce, washed dried and chilled. |
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- Spread herbed mayonnaise on all bread slices. Layer 5 slices with cooked turkey and lettuce leaves. Top with remaining bread. Cut on the diagonal.
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