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 4” stainless-steel hotel pans.
2. Slice turkey tenderloin widthwise into 3 oz. portions. Butterfly medallions, leaving them hinged in the center. 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 350°F convection oven. Cook up to 14 minutes or until golden-brown and cooked through.
2. Place 4 oz. of warmed smashed Yukon sweet potatoes on warmed serving plate. Place 2 oz. of cranberry relish next to the potatoes. Place the turkey schnitzel on the front of the plate next to the potatoes and cranberries. Ladle 1½ oz. of warmed turkey gravy over the turkey and gravy. Place a cluster of parsley sprigs next to the turkey and cranberries.
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