Almond-crusted Turkey

Moist turkey breasts are coated with a golden almond crust for an elegant but easy-to-prepare weeknight dinner.

Almond Crusted Turkey

1/4 cup (60 mL) buttermilk

1 tsp. (5 mL) hot sauce

1 tsp. (5 mL) salt, divided

4 boneless skinless turkey fillets (about 1 lb./454 g total)

1/2 cup (120 mL) fresh breadcrumbs

1/2 cup (120 mL) sliced almonds

1/2 cup (120 mL) grated Parmesan cheese

1/4 cup (60 mL) chopped parsley

2 tbsp. (30 mL) vegetable oil

In a shallow dish (a pie plate works well), whisk together buttermilk, hot sauce and 1/2 tsp. (2.5 mL) 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 400 F (205 C) 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.