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
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%