1 1⁄2 pounds turkey breast tenderloin — 2 – 3 tenderloins
1 cup bread crumbs — plain
1⁄4 cup parmesean cheese — shredded
1⁄2 cup fresh parsley — chopped
2 tablespoons fresh thyme — minced
1⁄2 teaspoon crushed red pepper
Salt and pepper — to taste
1 lemon — zested
3⁄4 cup flour — for dredging
2 eggs — beaten with 2 T. water
1⁄4 cup olive oil — divided
Preheat oven to 450.
Trim the thick tendon out of the turkey tenderloins by making a "V" cut around the tendon. Don't cut thru the meat.
Combine the bread crumbs, parmesean, parsley, sage, rosemary, thyme, crushed red pepper, salt, pepper and lemon zest in a shallow dish.
Stuff each tenderloin with 2 T. bread crumb mixture in the "V" cut you created; set aside remaining bread crumb mixture. Truss the tenderloins by inserting 4" wooden skewers thru the cut. Tie one end of an 18" length of butchers twine to the first skewer, leaving a tail to tie off. Lace the string around the skewers like a boot and tie the end to the tail and trim if needed.
Place flour and eggs in 2 shallow pans for dredging.
Heat a large heavy skillet over med-high heat and add 1⁄4 cup olive oil. Dredge turkey tenderloins in flour, egg and then breadcrumb mixture. Sauté in the olive oil until golden. Transfer to a baking sheet (can be made 24 hours in advance to this point, cooled quickly and refrigerated) and bake in preheated oven to an internal temperature of 145, about 20 minutes.