STYLE

Coat moist turkey breasts with almond crust for an elegant and easy dinner

08/30/2012 03:34 EDT | Updated 10/30/2012 05:12 EDT
Moist turkey breasts are coated with a golden almond crust for an elegant but easy-to-prepare weeknight dinner.

Almond Crusted Turkey

50 ml (1/4 cup) buttermilk

5 ml (1 tsp) hot sauce

5 ml (1 tsp) salt, divided

4 boneless skinless turkey fillets (about 500 g/1 lb total)

125 ml (1/2 cup) fresh breadcrumbs

125 ml (1/2 cup) sliced almonds

125 ml (1/2 cup) grated Parmesan cheese

50 ml (1/4 cup) chopped parsley

30 ml (2 tbsp) vegetable oil

In a shallow dish (a pie plate works well), whisk together buttermilk, hot sauce and 2 ml (1/2 tsp) of the salt. Place turkey fillets in mixture for at least 10 minutes and up to 1 day.

In a separate shallow dish, combine breadcrumbs, almonds, Parmesan, remaining salt and parsley.

Shake excess buttermilk from turkey and dredge in almond mixture, pressing gently until completely coated with mixture.

In a 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 a 200 C (400 F) oven until turkey is cooked through and top is golden, about 10 minutes.

Makes 4 servings.

Nutritional information per serving: 300 calories; 35 g protein; 16 g total fat (3 g saturated fat); 6 g carbohydrate; 2 g fibre; 50 mg cholesterol; 920 mg sodium.

Source: Ontario Turkey, makesitsuper.ca.

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