Oven-baked Panko Parmesan Turkey Fingers

Ingredients

1.5 lbs | 650 g turkey breast cut into strips
1/2 tsp | 2.5 ml flour
2 cups | 500 ml Panko crumbs
2 tbsp | 30 ml olive oil
3 tbsp | 45 ml Parmesan cheese, shredded
1/2 tsp | 2.5 ml paprika
3 eggs, beaten

Honey Dill Sauce

1/2 cup | 125 ml Greek yogurt
2 tbsp | 30 ml low-fat mayonnaise
1 tbsp | 15 ml honey
1 tbsp | 15 ml dill, fresh or dried

From the Chef: “Families with young children hear requests for fingers over and over again. This non deep-fried version is made with only a few basic ingredients, and tastes great. Why not cook up an extra large batch that can be frozen. Then, thaw and reheat for a quick, high protein meal.

Directions

Preheat oven to 400 °F.
Mix flour and salt in a bowl.
Mix Panko crumbs with olive oil, parmesan and paprika in a separate bowl.
Taking a few turkey breast strips at a time, first dredge them in flour, then dip them in egg, and roll them in the Panko mixture until they are well coated.
Place flat on a baking sheet and bake for 20 minutes, turning once after 10 minutes.
Combine all sauce ingredients and refrigerate. Serve with honey dill sauce.