Recipes

• 1 package
  Lilydale^® Turkey Breast Fillets
• 1
  egg
• 1 tbsp (15 mL)
  honey
• 1 tbsp (15 mL)
  dijon mustard
• 1 tbsp (15 mL)
  mayonnaise
• 1 ½ cups (375 mL)
  Panko bread crumbs
• 2 tsp (10 mL)
  flour
• 1 tbsp (15 mL)
  fresh parsley, washed and finely chopped
• 1 tsp (5 mL)
  garlic powder
• 1 tsp (5 mL)
  onion powder
• 1 tsp (5 mL)
  paprika
• salt and pepper to taste

1. Pre-heat oven to 375°F, and spread Panko bread crumbs onto a non-stick baking sheet. Bake for 3-6 minutes or until lightly golden.
2. Combine egg, honey, Dijon mustard, and mayo and whisk together.
3. Cut Lilydale^® Turkey Breast Fillets into ½ inch strips.
4. Raise temperature of oven to 400°F.
5. In a separate bowl, combine toasted Panko bread crumbs, flour, parsley, garlic powder, onion powder, and paprika. Still well.
6. Lay out Lilydale^® Turkey Breast Fillet strips and season both sides with salt and pepper.
7. Dip each Lilydale^® Turkey Breast Fillet strip into moist mixture, coating evenly, and then roll into the crumb mixture, being careful to coat evenly. Lay turkey strips onto a non-stick baking tray.
8. Turning half way, bake at 400F° for 14-16 minutes or until an internal temperature of 165°F is reached.

Panko bread crumbs can be substituted with crumbs made with any flavour of Doritos chips for a zestier crunch, and nacho chips, or corn chips.