Golden brown and streaked with black, these tiger-striped morsels deliver a crispy coating without deep frying. Whether you eat them as is, or dipped in a simple honey-lemon sauce, this adult-take on an old standard is sure to disappear quickly.
If you can’t find turkey breast strips, cut a skinless, boneless turkey breast into strips about 1 ½ inches (3-4 cm) wide and ½ inch (1.25 cm) thick. The length will vary, but that doesn’t matter.
- Set up three shallow dishes or pie plates. In the first, toss the flour with a generous grinding of black pepper. In the second, whisk the eggs until smooth. In the third, toss the Parmesan, panko and sesame seeds until evenly distributed.
- Dip each turkey strip in the flour, shaking off excess, then in the egg, and finally in the Parmesan-panko-sesame mixture, making sure the turkey strip is evenly coated.
- In a large non-stick skillet over medium heat, melt the butter until bubbly. Working in batches and being careful not to crowd the strips, cook the coated turkey pieces until golden brown and cooked all the way through, about 3 minutes per side.
- You can serve the first batch right away or keep warm in a 250°F (120°C) oven.
- If necessary, add more butter to the pan before cooking the second batch.
- Meanwhile, in a small bowl, whisk the honey and lemon together until blended. Sprinkle with parsley, if using.
- Serve “tails” hot, sprinkled with dipping sauce and lots of napkins.