Save to Pinterest Tender turkey strips coated in a vibrant pistachio crust, baked to golden perfection and served with a zesty, fresh chimichurri sauce. This fusion main dish is gluten-free and ideal for a flavorful weeknight meal or as a creative party appetizer.
I discovered this combination when looking for a lighter alternative to breaded tenders, and pistachios brought the perfect nutty richness. The chimichurri is a family favorite, bringing freshness to every bite.
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 Sheet:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Season Turkey:
- Pat turkey tenders dry and season with salt, pepper, smoked paprika, and olive oil. Toss to coat.
- Pistachio Mixture:
- In a food processor, pulse pistachios until coarsely ground. Mix with Parmesan, garlic powder, oregano, and cayenne (if using) in a shallow bowl.
- Egg Bowl:
- Place beaten eggs in a separate shallow bowl.
- Coat Tenders:
- Dip each turkey strip first in the egg, then press into the pistachio mixture to coat evenly. Lay on prepared baking sheet.
- Bake:
- Bake for 18–20 minutes, turning once halfway through, until golden and cooked through (internal temperature should reach 74°C/165°F).
- Prepare Chimichurri:
- While turkey bakes, make chimichurri: In a food processor, pulse parsley, cilantro, and garlic until finely chopped. Add vinegar, salt, pepper, and red pepper flakes. Pulse to combine, then stream in olive oil until sauce forms.
- Serve:
- Serve turkey tenders hot with chimichurri sauce on the side.
Save to Pinterest Sharing this with family on a relaxed weekend quickly made it a dinner that everyone requests. My kids love dipping the crispy turkey strips into the vibrant green sauce, making it fun for all ages.
Required Tools
Baking sheet, parchment paper, food processor, mixing bowls, shallow bowls, chefs knife and cutting board
Allergen Information
Contains pistachios, eggs, and Parmesan. Always check ingredient labels for hidden allergens or gluten content.
Nutritional Information
Per serving: 390 calories, 25 g total fat, 7 g carbohydrates, 34 g protein
Save to Pinterest Enjoy these turkey tenders fresh from the oven for best crunch. The vibrant chimichurri is also delicious spooned over grilled veggies or fish.
Common Recipe Questions
- → Can I substitute chicken for turkey in this dish?
Yes, chicken tenders work well as a substitute and will absorb the pistachio crust flavors beautifully.
- → How do I make the pistachio crust stick to the turkey strips?
Dip the turkey strips first into beaten eggs, then press them firmly into the pistachio mixture to ensure even coating.
- → Is the chimichurri sauce spicy?
The sauce has a slight kick from optional red pepper flakes but can be adjusted to taste or omitted for milder flavor.
- → Can I prepare this dish ahead of time?
Yes, you can crust the turkey strips and refrigerate them briefly before baking, and prepare the chimichurri in advance for flavors to meld.
- → What is a good wine pairing with this dish?
A crisp Sauvignon Blanc or a light-bodied Pinot Noir complements the pistachio and chimichurri flavors nicely.