Turkey Tenderloin Schnitzel

Servings

24 283-g portions

24 ct GFS Grade A Eggs
2 kg Boneless, Skinless Turkey Tenderloin
635 g GFS All-Purpose Flour
680 g GFS Panko Breadcrumbs
3 Tbsp GFS Pan Coating Spray
2.7 kg (Recipe) Smashed Yukon Potatoes, warmed
1.4 kg Cranberry Orange Relish
1 kg Roasted Turkey Gravy
7 g Markon Fresh Parsley, trimmed into sprigs

Recipe Preparation

1. Break eggs into a stainless-steel mixing bowl. Add a small amount of water. Mix thoroughly using a wire whisk. Place flour, eggs and breadcrumbs in separate 10 cm stainless-steel hotel pans.

2. Slice turkey tenderloin widthwise into 85 g portions. Butterfly medallions, leaving them hinged in the centre. Place turkey in flour, shaking off excess. Place in eggs and let drain. Coat with breadcrumbs. Transfer to covered storage container in a single layer. Cover, label, date and refrigerate for future service.

To prepare à la carte:

1. Spray both sides of a breaded turkey medallion with pan spray. Place on a parchment-lined sheet pan. Place in a heated 176°C (350°F) convection oven. Cook up to 14 minutes or until golden-brown and cooked through.

2. Place 113 g of warmed smashed Yukon sweet potatoes on warmed serving plate. Place 56 g of cranberry relish next to the potatoes. Place the turkey schnitzel on the front of the plate next to the potatoes and cranberries. Ladle 42 g of warmed turkey gravy over the turkey and gravy. Place a cluster of parsley sprigs next to the turkey and cranberries.