INGREDIENTS

• 1 pound thinly sliced turkey cutlets
• Salt and pepper
• ¼ cup mayonnaise
• 1 tablespoon plus ½ teaspoon dried herbes de Provence
• ¾ cup panko breadcrumbs (preferably whole wheat!)
• Olive oil
• ½ lemon
• ½ teaspoon Maldon sea salt

METHOD Cut the turkey cutlets into thick strips (usually, this means halving each cutlet lengthwise), and season with salt and pepper. In a wide bowl, mix together the mayonnaise and 1 tablespoon of herbes de Provence.  Toss the turkey in the mixture to coat. Pour the panko into a separate bowl.  Dredge each turkey strip in the panko to thoroughly coat. Heat an even layer of olive oil in a 12-inch skillet over medium-high heat.  Fry the turkey tenders in batches, 2 1/2 to 3 minutes per side.  Then remove to a paper towel-lined plate to drain.  Season with the remaining herbes de Provence and the Maldon sea salt (just use a couple pinches of regular salt if you don't have flaky sea salt).  Then, zest the lemon over the top. Cut the zested lemon into wedges and serve alongside.  These are great hot straight from the pan, or room temperature on a picnic.