Pan-Roasted Turkey Tenderloins with Herbed Breadcrumb Crust
I really love this recipe for turkey tenderloins. It is like a breaded turkey cutlet, crunchy on the outside but, since the meat is so much thicker, the ratio of breadcrumbs to turkey is much less. Additionally, it takes very little oil, making for a much lighter dish. This recipe can easily be made in any amount. Leftovers make great turkey parmesan sandwiches with a little tomato sauce and cheese.
- 2 turkey tenderloins, about 8 ounces each and 3/4-inch thick
- 1 cup all-purpose flour, seasoned with salt and pepper to taste
- 1 large egg, beaten with 2 teaspoons water
- 1 cup unseasoned dried breadcrumbs
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried parsley leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons freshly grated Parmesan cheese
- 2 teaspoons olive oil
Preheat oven to 350° F. Pat the turkey dry. Place the flour on a plate and the beaten egg in a shallow bowl. Place the breadcrumbs on a plate and combine with the oregano, parsley, garlic, onion and cheese. Dredge the turkey in the seasoned flour. Dip in the egg wash, then dredge in the breadcrumb mixture, shaking off any excess crumbs. Heat a medium skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the turkey and cook until golden, about 3 minutes per side. Place in the oven and bake until cooked through, an internal temperature of 160° to 165°, 20 to 30 minutes, depending on size and thickness. Remove from oven, tent with foil, and let rest about 5 minutes. Cut into 1/2-inch slices and serve.