Al­mond crust gives tur­key el­e­gant edge

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

Moist tur­key breasts are coated with a golden al­mond crust for an el­e­gant but easy-to-pre­pare week­night din­ner. tsp (2 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 medi­umhigh heat. Cook tur­key un­til well browned on the bot­tom, about 2 min­utes. Gen­tly flip over and trans­fer to a 400 F (200 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.

The Cana­dian Press

Make a week­night din­ner spe­cial with easy-to-pre­pare Al­mond Crusted Tur­key.

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