Directions

1. Place turkey tenderloin between two sheets of parchment paper on a solid surface. Firmly pound with the smooth side of a meat mallet to a thickness of 1 cm.
2. Season with salt, pepper and poultry seasoning. Using a sifter, sprinkle flour over turkey, evenly coating both sides.
3. Beat egg in a shallow bowl and set aside, and then mix panko and half the Parmesan Cheese in a separate bowl. Set aside.
4. Dip the flour-coated tenderloin in egg, then into the bread crumb mixture, pressing crumbs into both sides.
5. Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook breaded tenderloin in the hot oil until golden, about 2 minutes per side.
6. Mix together the pumpkin puree and marinara sauce and top tenderloin with the sauce, then with Provolone Cheese. Sprinkle remaining Parmesan Cheese over the top.
7. Bake in 225°C oven until cheese is browned and bubbly and turkey is cooked to 74°C.
8. Serve with fresh sage as garnish.