I really enjoy this dish with green beans or spinach salad. Almonds and these green veggies are always a winning combination. The almonds crisp up so the texture is a bit crunchy while the tenders are, well just so tender and juicy.


  • 4pc (2lbs) Hayter’s Unseasoned TURKEY Fillets
  • 3/4 cup (50 mL) buttermilk
  • 1 Tbsp (15 mL) hot sauce
  • 1 Tbsp (15 mL) salt, divided
  • 1/2 cup (125 mL) fresh breadcrumbs
  • 1/2 cup (125 mL) sliced almonds
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1/4 cup (50 mL) chopped parsley
  • 2 tbsp (25 mL) vegetable oil

Method of Preparation

  • In a shallow dish (pie plate), whisk together buttermilk, hot sauce, and ½ tsp (2 mL) of the salt. Place turkey in mixture for at least 10 minutes and up to one day.
  • In a separate shallow dish, combine breadcrumbs, almonds, Parmesan, remaining salt, and parsley.
  • Shake excess buttermilk from the turkey fillets and dredge in the almond mixture pressing gently until completely coated with the mixture.
  • In large ovenproof, non-stick skillet, heat oil over medium-high heat. Cook turkey until well browned on the bottom, about 2 minutes. Gently flip over and transfer to 400°F (200°C) oven until turkey is cooked through and top is golden, about 10 minutes. Minimum internal temperature is 165F/74C.


To make your own buttermilk, put  1 Tbsp vinegar or lemon juice  in measuring cup and fill with milk to just under 1 cup. Stir and let sit for 10 minutes.

Serving Size 4

Serving Information

200 gram serving: 300 cal, 35 g pro, 16 g total fat (3 g sat fat), 6 g carb, 2 g fibre, 50 mg chol,
920 mg sodium. %RDI: iron 15%, calcium 15%, vit A 8%, vit C 8%