Turkey Tenderloin Schnitzel

24 10-oz. portions Yield


  • 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


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 4” stainless-steel hotel pans.

2. Slice turkey tenderloin widthwise into 3 oz. portions. Butterfly medallions, leaving them hinged in the center. 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 350°F convection oven. Cook up to 14 minutes or until golden-brown and cooked through.

2. Place 4 oz. of warmed smashed Yukon sweet potatoes on warmed serving plate. Place 2 oz. of cranberry relish next to the potatoes. Place the turkey schnitzel on the front of the plate next to the potatoes and cranberries. Ladle 1½ oz. of warmed turkey gravy over the turkey and gravy. Place a cluster of parsley sprigs next to the turkey and cranberries.