Save to Pinterest Tender turkey strips enveloped in a crunchy pistachio coating, baked to golden perfection and highlighted by a zingy, herbaceous chimichurri sauce for a meal that's both nourishing and full of flavor.
I first made these turkey tenders for a weekend gathering where friends raved about the pistachio crust and the fresh chimichurri. This fusion combination won me over thanks to its balance of protein, texture, and herbaceous tang.
Ingredients
- Turkey Tenders: 600 g (1.3 lbs) turkey breast tenders, cut into strips; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 tbsp olive oil
- Pistachio Crust: 100 g (3.5 oz) shelled unsalted pistachios; 40 g (1/3 cup) grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper (optional); 2 large eggs, beaten
- Chimichurri Sauce: 1 cup fresh flat-leaf parsley, packed; 1/2 cup fresh cilantro, packed; 3 cloves garlic; 2 tbsp red wine vinegar; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp red pepper flakes (optional); 1/2 cup extra virgin olive oil
Instructions
- Prepare Oven and Pan:
- Preheat oven to 200°C (400°F). Line baking sheet with parchment paper.
- Season Turkey:
- Pat turkey tenders dry and season with salt, pepper, smoked paprika, and olive oil. Toss to coat evenly.
- Make Pistachio Mixture:
- Pulse pistachios in a food processor until coarsely ground. Mix with Parmesan, garlic powder, oregano, and cayenne in a shallow bowl.
- Egg Wash:
- Place beaten eggs in a separate shallow bowl.
- Coat Turkey:
- Dip each turkey strip first in egg, then press into pistachio mixture to coat. Lay on prepared baking sheet.
- Bake:
- Bake 18 to 20 minutes, turning once halfway, until golden and cooked through. Ensure internal temperature reaches 74°C (165°F).
- Make Chimichurri:
- Pulse parsley, cilantro, and garlic in food processor until finely chopped. Add vinegar, salt, pepper, and red pepper flakes. Pulse to combine, stream in olive oil until sauce forms.
- Serve:
- Serve turkey tenders hot with chimichurri sauce on the side.
Save to Pinterest The kids especially loved dipping the crispy turkey strips into the bright green chimichurri, making dinner extra lively and fun around our table.
Required Tools
Baking sheet, parchment paper, food processor, mixing bowls, shallow bowls, chef's knife, cutting board
Allergen Information
Contains tree nuts (pistachios), eggs, and dairy (Parmesan). Double check all labels if serving anyone with allergies or specific dietary requirements.
Nutritional Information
Calories: 390, Total Fat: 25 g, Carbohydrates: 7 g, Protein: 34 g per serving
Save to Pinterest Serve these turkey tenders fresh from the oven for best texture. Enjoy with a splash of chimichurri and a glass of crisp white wine.
Common Recipe Questions
- → How do you achieve a crunchy pistachio coating on turkey tenders?
Coat the turkey tenders by dipping them first in beaten eggs, then pressing them into a mixture of coarsely ground pistachios, Parmesan, and seasonings before baking. This combination creates a crisp crust when baked.
- → What is the key to a flavorful chimichurri sauce?
Using fresh parsley and cilantro along with garlic, red wine vinegar, and olive oil ensures a bright, herbaceous sauce that complements the richness of the turkey and pistachio crust.
- → Can the baking temperature or time be adjusted?
Maintaining 200°C (400°F) and baking for about 18–20 minutes ensures the turkey cooks through and the crust crisps without burning. Adjust slightly based on oven variations.
- → Is Parmesan essential in the pistachio crust?
Parmesan adds savory depth and helps bind the crust. For dairy-free options, substitute with a suitable alternative or omit entirely for a lighter crust.
- → Are there suitable alternatives to turkey tenders?
Chicken tenders can be used as a substitute, offering a similar texture and flavor profile when prepared with the pistachio crust and chimichurri sauce.