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 www.makesitsuper.ca
- 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
- 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.
- 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.
Serving Size 4
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%