# What You’ll Need:
→ Turkey Tenders
01 - 1.3 lbs turkey breast tenders, cut into strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil
→ Pistachio Crust
06 - 3.5 oz 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 black pepper
18 - 1/2 teaspoon red pepper flakes (optional)
19 - 1/2 cup extra virgin olive oil
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat turkey strips dry. Season evenly with salt, black pepper, smoked paprika, and drizzle with olive oil. Toss to coat.
03 - Process pistachios in a food processor until coarsely ground. Combine with Parmesan, garlic powder, oregano, and optional cayenne in a shallow bowl.
04 - Place beaten eggs in a separate shallow bowl.
05 - Dip each seasoned turkey strip into the egg wash, then press firmly into the pistachio mixture to coat evenly. Arrange coated strips on the prepared baking sheet.
06 - Bake for 18 to 20 minutes, turning once halfway, until crust is golden and internal temperature reaches 165°F.
07 - In a food processor, pulse parsley, cilantro, and garlic until finely chopped. Add red wine vinegar, salt, pepper, and optional red pepper flakes. Pulse to combine, then gradually stream in olive oil until sauce emulsifies.
08 - Plate turkey tenders hot alongside chimichurri sauce.
