Turkey is a meat that is lean, right for all types and a great source of protein. These crispy turkey tenders are innovative and will give you that satisfying crunch of fried chicken without the guilt that normally comes with it.
2 rice cakes
1 teaspoon paprika
½ teaspoon sea salt
1 large egg
2 teaspoons milk*
4 turkey tenderloins
1 tablespoon olive oil
Nonstick cooking spray
2 teaspoons ground mustard
2 tablespoons no-sugar-added apricot spread
1 teaspoon lemon juice
*Types B & AB use 2% cow milk, Type O & A use almond milk
Preheat oven to 375 degrees. Grease a baking sheet with non-stick spray and set aside.
Grind rice cakes in a food processor or mini chopper until small crumbs form. Pour in a shallow bowl, add paprika and salt, then toss to combine.
Whisk egg and milk in a separate bowl. Dip tenderloins first into egg mixture and then into rice cake mixture, turning to coat.
Heat oil in a large, oven safe skillet over medium-low heat, & brown tenderloins about 5 minutes per side.
Place on prepared baking sheet and bake until cooked through, about 8 minutes or until the internal temperature reaches 165 degrees.
While the turkey cooks, whisk together mustard, apricot spread, and lemon juice to create the dipping sauce.
Serve tenderloins warm, with dipping sauce on side.