This delicious recipe pares nicely with spinach salad because of the almonds. I used turkey breast cutlets, and 1/2 cup of buttermilk marinade. If you don’t have buttermilk, you can make your own by using 1/2 cup of milk to 1.5 tsp white vinegar or lemon juice. I found the cutlets absorbed the marinade very quickly, approximately 30 minutes. This recipe & more turkey ideas at





  • 4 boneless, skinless Ontario turkey filets, about 1 lb/454 g
  • 1/4 cup (50mL) buttermilk
  • 1 tsp (5mL) hot sauce
  • 1 tsp (5mL) salt, divided
  • 1/2 cup (125mL) 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

  1. In shallow dish (pie plate), whisk together buttermilk, hot sauce, and ½ tsp (2mL) of the salt. Place turkey in mixture for at least 10 minutes and up to one day.
  2. In a separate shallow dish, combine breadcrumbs, almonds, Parmesan, remaining salt, and parsley.
  3. Shake excess buttermilk from the turkey fillets and dredge in the almond mixture pressing gently until completely coated with the mixture.
  4. 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.

Serving Size 4

Serving Information

Per serving: About 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%