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Jamaican Jerk Turkey Tenders

A favorite of the American chef as a great appetizer recipe
1 lb fresh turkey tenderloin
1 cup soft bread crumbs
tsp salt
tsp black pepper
tsp minced scotch bonnet pepper
cup egg whites
2 tbsp low fat evaporated milk
1 tsp paprika
cup vegetable oil
Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife.
Pound tenders to inch thickness. Slit around edges to keep from curling.
Blend cup of the oat bran cereal with salt and pepper and coat tenders.
Whip egg whites lightly with milk. Blend remaining cup oat bran with paprika.
Dip meat into egg whites, then into oat bran paprika mixture.
Place on baking rack and allow 5 minutes to dry.
Heat vegetable oil in large frying pan until hot.
Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown.
Drain well and serve with a low-fat dip.

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