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.