Turkey Tenderloin Schnitzel

Turkey Tenderloin Schnitzel
24 283-g portions Yield


  • 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


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 10 cm stainless-steel hotel pans.

2. Slice turkey tenderloin widthwise into 85 g portions. Butterfly medallions, leaving them hinged in the centre. 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 176°C (350°F) convection oven. Cook up to 14 minutes or until golden-brown and cooked through.

2. Place 113 g of warmed smashed Yukon sweet potatoes on warmed serving plate. Place 56 g of cranberry relish next to the potatoes. Place the turkey schnitzel on the front of the plate next to the potatoes and cranberries. Ladle 42 g of warmed turkey gravy over the turkey and gravy. Place a cluster of parsley sprigs next to the turkey and cranberries.