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If youre slicing the tenderloin yourself, youll want to use a sharp, thin-bladed knife. First, lay the tenderloin on a flat, even surface. If you wish, remove the piece of white sinew that runs through it by turning it over and cutting into the underside of the meat with the tip of a paring knife, trimming the meat away on either side, then pulling the sinew free. Reshape the tenderloin, turn it over, and lay it flat. Picture it as a teardrop shape and, starting at the thinner, rounder end, start slicing at a 45-degree angle from the top of the meat to the cutting board. Move the knife about 3/8 inch back toward the pointy end and make a parallel slice down. Continue in this way, making slices close to the same size and thickness, until you come to the larger end. If your slices are a little thick or uneven, you can pound them out evenly between two sheets of plastic wrap. Pour the milk into a wide, shallow bowl and add the egg, beating with a fork; season with salt and pepper. Soak the turkey slices in the mixture (in batches if necessary, to avoid overcrowding), turning to coat. Place the bread crumbs in another bowl or on a plate, and mix with the cheese and parsley. Lift a turkey slice out of the milk and let it drip for a moment before placing it into the crumbs. If you can remember to use one hand for wet and one hand for dry, it will be easier, but you will probably still end up with all fingers breaded in the end. Press the slices into the crumbs, then lift and shake them to remove the excess. You can either put the slices directly into the hot pan or set them on a clean plate and finish breading before you start cooking. The latter is probably easier. Heat half the oil in a large skillet over medium-high heat, and when the oil is shimmering, add enough slices to cover the pan in one layer without overlapping. Try to have the oil hot enough to keep the meat sizzling, but not so hot that the crumbs start burning. Cook about 2 minutes on each side and remove t
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Long carving blade — thin slices of roast, turkey, ham
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Long carving blade — thin slices of roast, turkey, ham