- 1 pound turkey tenderloin, cut crosswise into 4 equal portions
- 2 cups nonfat buttermilk,
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 large egg whites
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground pepper
- 1 cup gluten free Kellogg's Rice Krispies, crushed
- 1/2 cup finely chopped Georgia Pecans
- 2 tablespoons canola oil, divided
Recipe/Photo By: Virginia Willis – www.virginiawillis.com
Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch. (It will be about the size of your hand.)
Pour the buttermilk in a bowl. Add salt and sugar; seal and stir to dissolve. Add the turkey and submerge. Cover and refrigerate to marinate for 30 minutes (but no longer or it may be too salty).
Preheat oven to 350 F. Place a wire rack on a rimmed baking sheet.
Combine egg whites, mustard, paprika, and pepper in a shallow dish. Combine cereal and pecans in a 2ndshallow dish. Remove the turkey from the marinade and discard the marinade. Using tongs dredge the turkey in the egg mixture, allowing the excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the cereal mixture, pressing the crumbs onto each piece to evenly coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place 2 of the pieces in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165 F, 12 to 15 minutes. Serve immediately.