Turkey Tenderloin with Gruyere


  • 4 turkey tenderloin steaks, about 1 lb
  • 1/3 cup flour
  • 2 tsp lemon pepper
  • 1/4 tsp ground nutmeg
  • 2 beaten eggs
  • 1 tbs dry sherry
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup dry bread crumbs
  • 1/4 cup parsley, chopped
  • 1/4 cup butter
  • lemon wedges for serving
  • Rinse turkey steaks then pat dry.
  • Stir together the flour, lemon pepper and nutmeg. Set aside.
  • In a shallow dish stir together the eggs, dry sherry and water. Set aside.
  • Stir together shredded cheese, bread crumbs and parsley.
  • Coat the turkey steaks with flour mixture then dip into the egg mixture, then coat evenly with the bread crumbs.
  • In a large skillet melt the butter. Cook turkey over medium heat for about 8 minutes, turning once. Add more butter if needed.
  • Serve with lemon wedges.

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