Sheet Pan Parmesan Turkey Tenders & Asparagus — A Fresh, Easy Dinner for Busy Days

 

If you’re looking for a quick, wholesome meal that still feels a little bit special, these Sheet Pan Parmesan Turkey Tenders & Asparagus are exactly the kind of recipe you’ll want in your weeknight rotation. Tender strips of turkey are coated in a savoury Parmesan crumb, roasted until golden, and paired with bright, crisp‑tender asparagus — all on one pan, all with minimal cleanup.

It’s simple, it’s fresh, and it’s the kind of dinner that makes eating well feel effortless. The turkey stays juicy, the coating gets beautifully crisp, and the asparagus roasts to perfection right alongside it. Add a squeeze of lemon and you’ve got a meal that’s light, flavourful, and ready in no time.

Whether you’re cooking for two or just want something easy and satisfying after a long day, this sheet pan supper delivers every time.

 

I had taken what I thought was a frozen turkey breast portion from the freezer only to discover it was Turkey tenderloins and so I was looking for something delicious to do with them. I think when I bought them I was going to make a casserole, but I didn't feel like that today so I decided to treat them a bit like I would chicken tenderloin fillets, and do a sheet pan dinner with them and some asparagus I had picked up from the shops a day or so ago.

I love sheet pan suppers. Everything gets prepped and thrown onto the same baking tray, and then cooked together. You can stagger the times that you add ingredients and with perfect planning have everything finish at the same time. One pan, no muss, no fuss, and very little clean up involved.

Turkey tenderloins are obviously a bit larger than chicken ones, so I removed the tough tendon and then cut the meat into smaller portions, ready to coat with a flavorful panko and Parmesan crumb. These got spritzed with a bit of cooking spray, cooked and flipped and then I added the asparagus to the baking sheet for the remainder of the cook time.

The end result was tender and juicy pieces of turkey and crispy tender asparagus. Deliciously perfect and such a simple make.  I added some fresh chopped spring onions for bit of a flavor contrast. Very good. We enjoyed this with some small baked Japanese sweet potatoes on the side. Altogether it was a simple and delicious, very "spring-like meal" that we both enjoyed very much!

 

INGREDIENTS NEEDED 

TO MAKE

SHEET PAN PARMESAN TURKEY TENDERS & ASPARAGUS

Simple ingredients put together in a simple and delicious way.

For the turkey:

• 11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
• 1/3 cup (40g) seasoned panko crumbs
• 1/3 cup (30g) grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 medium egg, beaten
• non-stick cooking spray
• 1 TBS chopped spring onions

For the asparagus:

• 1/2 pound (8 ounces/227g) fresh asparagus
• 1 tsp light olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

To finish:

• 1 TBS finely chopped spring onions

 

If turkey tenderloins are not available you can use chicken tenderloin fillets in their place, or chicken breasts which have been cut/trimmed to a similar size.

Grate your own cheese. Its always better to do this. Obviously if you can't, you can't, but I highly recommend grating your own. Use the small holes on a box grater, or a micro-plane grater.

I use Kirkland brand cooking spray.

My asparagus was a bit on the spindly side as it is still early yet in the year. I could have taken it out a bit sooner, but it was still very good.

Make sure you use garlic powder and not garlic salt.

Spring onions are also called scallions or green onions. Wash well to get rid of any sand, debris or pesticides, trim and chop. Use both the white and the green parts.

 

HOW TO MAKE SHEET PAN

PARMESAN TURKEY TENDERS & ASPARAGUS

There is nothing remotely complicated about this!

1. Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray. (Cooking spray will prevent anything from sticking.)
2. Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl. (I used shallow pasta bowls.)
3. To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal. (There is an excellent video on how to do that here. It works for both turkey or chicken.)
4. Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat. (I use my hands to pat the crumb mixture onto the meat and help it adhere better.)
5. Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions. (The cooking spray will help to crisp up the crumbs nicely.)
6. Bake for 15 minutes. While you are baking them get the asparagus ready.
7. Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat. (I used a medium bag. You can also do this in a large bowl.)
8. At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
9. Arrange the asparagus spears between the turkey pieces on the baking tray.
10. Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
11. Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.

 

HINTS AND TIPS FOR SUCCESS

If you follow these hints and tips you will end up with a perfectly cooked meal.

• Read through the recipe several times before beginning so as to familiarize yourself with everything.
• Assemble all of your ingredients before you begin. That way there is less risk of you leaving anything out by accident.
• Make sure all of your turkey pieces are of a similar thickness and size so that they cook in roughly the same time.
• Apply the same rule to any vegetables you are cooking, making sure they are of a similar thickness and size.
• Grate your own cheese. They add fillers to grated cheese products (such as cellulose which is wood fiber) to help them flow better. Grating your own cheese is always a better idea.
• Do not over season. The cheese will be salty.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE CHICKEN TENDERS INSTEAD OF TURKEY?

Yes, feel free to use chicken tenders instead of turkey. Just use the same weight/measure of meat. Everything else will stay the same. You could also use chicken breast meat cut into 1 inch thick strips.

CAN I USE ANOTHER TYPE OF VEGETABLE?

Yes, feel free to use another vegetable if you would prefer. Bear in mind that some vegetables will take longer to cook than others so do check and plan accordingly. Just make sure all of your vegetables are of a similar thickness, hardness and size. Whole green beans would also be very nice with this.

WHY DO I NEED TO REMOVE THE TENDON?

The tendons in poultry tenderloins can be tough and grisly when cooked. You will get a nicer finished product with much more palatable texture if you remove it. There is a great video on how to easily do it here. 

CAN THIS RECIPE BE DOUBLED?

Absolutely. Just double all of the ingredient amounts and bake on two baking sheets. Timings will remain the same.

WHAT CAN I SERVE WITH THIS?

Rice or potatoes go very well. If you are staying away from carbs why not serve this with a salad?

STORE ANY LEFTOVERS PROMPTLY IN THE REFRIGERATOR IN A COVERED CONTAINER. THEY WILL KEEP FOR TWO TO THREE DAYS.  REHEAT BRIEFLY IN A HOT OVEN.

 

A FEW OTHER SHEET PAN DINNERS  TO ENJOY

I love the ease of sheet pan dinners. Most recipes can easily be cut in half or doubled, depending on the number of people you are feeding. No fuss. No muss, and very little to clean up afterwards.

HAM STEAKS SHEET PAN DINNER - A thick, bone-in ham steak cut into portions, drizzled with a sweet/savory glaze, turning the edges beautifully caramelized and wonderfully tender. Everything cooks on one pan, everything comes out perfectly, and the whole kitchen smells like Sunday supper. The vegetables (Potatoes, squash and green beans) soak up the rosemary‑scented oil, the ham turns sticky and delicious, and you’re left with a hearty, wholesome meal that feels far more special than the effort required. It’s quick, it’s comforting. All the pleasure of a ham dinner without the mountain of leftovers.

SHEET PAN ROASTED SEA BASS DINNER - This is the kind of meal that feels restaurant‑worthy yet comes together with almost no effort at all. Tender fillets of sea bass roast gently alongside golden potatoes, sweet red onions, and juicy tomatoes — all infused with rosemary, sage, thyme, and a drizzle of good balsamic vinegar. Everything cooks on one tray, everything caramelizes beautifully, and the flavors mingle into something truly special.  Just when the fish is perfectly flaky, you scatter chopped cashews over top and return it to the oven for a few minutes. They toast into a golden, buttery crunch that pairs beautifully with the delicate, sweet flavor of the sea bass.

 

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Yield: 3 people

Author: Marie Rayner

Sheet Pan Parmesan Turkey Tenders & Asparagus

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Tender and juicy turkey tenders, baked to perfection with a Panko and Parmesan crust, along side of deliciously roasted asparagus. What's not to love!

Ingredients

For the turkey:

• 11 ounces (300g) Turkey tenderloins, trimmed (see instructions)
• 1/3 cup (40g) seasoned panko crumbs
• 1/3 cup (30g) grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 medium egg, beaten
• non-stick cooking spray
• 1 TBS chopped spring onions

For the asparagus:

• 1/2 pound (8 ounces/227g) fresh asparagus
• 1 tsp light olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

To finish:

• 1 TBS finely chopped spring onions

Instructions

1. Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray.
2. Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl.
3. To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal.
4. Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat.
5. Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions.
6. Bake for 15 minutes. While you are baking them get the asparagus ready.
7. Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat.
8. At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
9. Arrange the asparagus spears between the turkey pieces on the baking tray.
10. Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
11. Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.

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