Thursday, June 30, 2011

In the Kitchen with Jason: Turkey Tenders with Honey Mustard Sauce

This recipe originated from 2 different sources (Cooking Light Magazine and Cook This Not That Cookbook). The honey mustard sauce was originally a glaze used in a different recipe that Jess and I like. The first time I made the tenders, they had already came out of the oven, and it hit me that they were going to need a condiment of some type. I also just knew that plain ketchup wouldn't work. The only thing I could think of was the Honey Mustard Glaze from the CTNT cookbook. I whipped it up super quick and now we won't eat our tenders any other way. Both recipes have been modified slightly and then combined into one, but I need to give credit where credit is due.

(More of the honey mustard sauce is needed when eating the tenders,
but we were too hungry to take a picture before Jess and I ate the rest of it.)

Ingredients
  • 1 lb turkey tenderloin
  • 1/4 cup flour
  • 1/3 cup egg substitute
  • 3/4 cup panko breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 2 (or more) Tbsp canola oil
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1 Tbsp soy sauce
Directions
  • Preheat oven to 425.
  • Cut tenderloins in half lengthwise and  then cut into desired size tenders.
  • Put flour in a shallow dish.
  • Put egg substitute in a shallow dish.
  • Mix panko, cheese, salt, and pepper in a third dish.
  • Roll each piece of chicken in the flour making sure to cover it completely.
  • After you have floured each tender, dredge them one at a time through the egg mixture.
  • Once each tender has been egged, repeat the process one more time with the panko mixture.
  • Heat a large skillet over medium-high heat. Add the oil and cook just until you can swish it around to cover the whole skillet bottom. If you heat the oil too much, the tenders will get very dark.
  • Place all the tenders into the skillet and cook them for 2 minutes.
  • Flip the tenders and cook for another 2 minutes.
  • Place the tenders on a cookie sheet and bake for 5 minutes.
  • Flip the tenders and cook for another 5 minutes.
  • In a microwave save bowl, cook the butter and brown sugar in a microwave for 30-40 seconds.
  • Add the remaining ingredients and mix well. This will be a little runnier than you think it should be but it will taste fantastic.
Serve with french fries and corn on the cob, or any other seasonally fresh veggie.
I hope you enjoy them.

-Chef Jason

No comments: