# What You'll Need:
→ Turkey Tenders
01 - 1.3 pounds turkey breast tenders, cut into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil
→ Pistachio Crust
06 - 3.5 ounces shelled unsalted pistachios
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 2 large eggs, beaten
→ Chimichurri Sauce
12 - 1 cup fresh flat-leaf parsley, packed
13 - 1/2 cup fresh cilantro, packed
14 - 3 cloves garlic
15 - 2 tablespoons red wine vinegar
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
18 - 1/2 teaspoon red pepper flakes (optional)
19 - 1/2 cup extra virgin olive oil
# Steps to Follow:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat turkey tenders dry and season evenly with salt, black pepper, smoked paprika, and drizzle with olive oil. Toss to coat thoroughly.
03 - Pulse pistachios in a food processor until coarsely ground. Combine with Parmesan cheese, garlic powder, dried oregano, and optional cayenne pepper in a shallow bowl.
04 - Place beaten eggs in a separate shallow bowl to prepare for breading.
05 - Dip each turkey strip into the beaten eggs, then press into the pistachio mixture to evenly coat. Arrange coated strips on the prepared baking sheet.
06 - Bake for 18 to 20 minutes, turning halfway through, until the crust is golden and internal temperature reaches 165°F.
07 - While turkey bakes, pulse parsley, cilantro, and garlic in a food processor until finely chopped. Add red wine vinegar, salt, black pepper, and red pepper flakes, pulse briefly, then stream in olive oil until smooth and emulsified.
08 - Serve the pistachio-crusted turkey tenders hot alongside the chimichurri sauce.
