Turkey Tenderloin Schnitzel | Gordon Food Service
1. Break eggs into a stainless-steel mixing bowl. Add a small amount of water. Mix thoroughly using a wire whisk.
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Cooking tools:
- Kitchen scale
- Potato masher
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Hotel pan
- Airtight container
- Baking sheet
- Parchment paper
- Oven
- Refrigerator
- Ladle
- Plate
Ingredients
- 24 ct. GFS Grade A Eggs
- 4½ lb. Boneless, Skinless Turkey Tenderloin
- 1 lb. GFS All-Purpose Flour
- 1½ lb. GFS Panko Breadcrumbs
- 3 Tbsp. GFS Pan Coating Spray
- 6 lb. (Recipe) Smashed Yukon Potatoes, warmed
- 3 lb. Cranberry Orange Relish
- 2¼ lb. Hearthstone Roasted Turkey Gravy
- ¼ oz. Markon Fresh Parsley, trimmed into sprigs
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