Lemon Rosemary Turkey Fingers
Crispy, zesty, and irresistibly flavorful, Lemon Rosemary Turkey Fingers are a sophisticated twist on classic comfort food. Tender strips of turkey breast are infused with the bright tang of fresh lemon and the earthy aroma of rosemary through a quick marinade, then coated in a crispy Parmesan-panko crust. Pan-fried to golden perfection, these turkey fingers boast a satisfying crunch and a juicy interior. Ideal for a family dinner or a casual gathering, they pair beautifully with a squeeze of fresh lemon and your favorite dipping sauce. Ready in just 35 minutes, this easy recipe is perfect for weeknight meals or as a crowd-pleasing appetizer. Explore an elevated take on finger food with this irresistible turkey recipe that's loaded with flavor and texture!
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Recipe Information
Ingredients
- 1 pound Turkey breast
- 1 whole Lemon
- 2 tablespoons Fresh rosemary
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Vegetable oil (for frying)
Instructions
Cut the turkey breast into strips about 1 inch thick and 4 inches long. Set aside.
Grate the zest of the lemon into a mixing bowl. Reserve the lemon for later use.
Finely chop the rosemary and garlic cloves, then add them to the bowl with the lemon zest. Mix in olive oil, salt, and black pepper to create a marinade.
Add the turkey strips to the marinade, making sure they are evenly coated. Cover the bowl and let the turkey marinate in the refrigerator for 15 minutes.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the egg with a splash of water. In the third dish, mix the panko breadcrumbs with the grated Parmesan cheese.
Coat each marinated turkey strip in the flour, shaking off any excess, then dip it into the beaten egg, and finally dredge it in the panko-Parmesan mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Fry the turkey fingers in batches, cooking for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Slice the reserved lemon into wedges for serving.
Serve the turkey fingers hot with lemon wedges on the side for drizzling. Optionally, pair with your favorite dipping sauce.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.3 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 356 mg | 27% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
