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
- Hotel pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Covered storage container
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
- Ladle
- Pot
- Stove
- Plate
Ingredients
- 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
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