Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 8- to 10-ounce turkey tenderloin
½ cup panko bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
½ of a 12-ounce package Asian blend chopped cabbage mixture (about 2 cups)
½ cup plain fat-free Greek yogurt
2 teaspoons honey
1¾ teaspoons spicy brown mustard
⅛ teaspoon salt
1 tablespoon sliced almonds, toasted (see Tip)
1 tablespoon dried cranberries
Preheat oven to 425°F. Place a metal rack in a shallow baking pan and coat with cooking spray. Cut turkey into eight evenly sized "nuggets"; set aside.
Place egg in a small bowl and beat lightly. In another small bowl, stir together the panko, Parmesan cheese and Italian seasoning. Dip each nugget into egg and then panko mixture, rolling to coat evenly. Place on prepared rack. Lightly coat each nugget with cooking spray. Bake for 20 minutes or until turkey is golden and crispy (165°F).
Meanwhile, place Asian cabbage mix in a medium bowl; set aside. In a small bowl, whisk together ¼ cup of the Greek yogurt, 1 teaspoon of the honey, 1 teaspoon of the mustard and the salt. Combine yogurt mixture with the cabbage. Stir in the sliced almonds and the dried cranberries.
Prepare dipping sauce: In a small bowl, combine remaining ¼ cup Greek yogurt, remaining 1 teaspoon honey and remaining ¾ teaspoon mustard. Serve turkey nuggets with slaw and dipping sauce.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.