1 1/4 lb Fresh turkey tenderloin
Or boneless chicken breast
1 1/4 c  Divided oat bran cereal
1 ts Salt
1/2 ts Pepper
2 lg Egg whites
2 tb Lowfat evaporated milk
1 ts Paprika
1/2 c  Peanut oil

Cut turkey tenderloins or chicken breasts into 6 slices by cutting across
the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness.
SLit around edges to keep from curling. Blend 1/2 cup of the oat bran
cereal with salt and pepper and coat tenders. Whip egg whites lightly with
milk. Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg
whites, then into oat bran paprika mixture. Place on baking rack and allow
5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown
tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and
brown. Drain well and serve with a low-fat dip.