Pat tenders dry and season with salt and garlic powder.

Mix carrot puree with beaten egg. Stir in breadcrumbs and panko.

Dip each tender in the puree mix, pressing coating to stick well.

Heat oil in a skillet over medium. Keep the heat steady — don't let it smoke.

Cook tenders 3–4 minutes per side until golden and cooked through.

Drain on a paper towel and rest 2 minutes before serving.