Turkey Tenderloin Medallions

  • 2 turkey tenderloins cut into medallion sized pieces
  • 1 cup flour
  • 3/4 cups cornstarch
  • 2 eggs
  • 1 tsp Dijon mustard
  • 2 cups Panko crumbs
  • 2 tbsp Cooking With Greens Herb Blend
  • 2 tbsp Cooking With Greens No Salt Onion Black Pepper Blend
  • 2 tbsp Cooking With Greens No Salt Italian Blend
  • 2 Tbsp Cooking with Greens No Salt Go To Blend
  • 2 tsp Cooking With Greens Pink Himalayan Sea Salt
  • Vegetable oil

Season medallions with Pink Himalayan Sea salt. In one bowl, combine flour and half of seasoning blends. In second bowl, whisk together eggs and Dijon mustard. In 3rd bowl, Combine Panko crumbs with remaining seasoning. Prepare medallions by coating with flour, then egg mixture, then Panko. Heat about 1 1/2 inches of vegetable oil in large saucepan. Cook medallions in saucepan, browning each side. Drain on paper towels and serve.

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