Save Tender turkey strips enrobed in a vibrant pistachio crust, these turkey tenders bake up golden and crisp, then get served with a zesty, herb-packed chimichurri sauce for a modern, flavor-forward main dish.
I created this recipe the first time I wanted to impress friends with something unconventional but approachable—the brilliant green chimichurri and pistachio crust always spark conversation and requests for seconds.
Ingredients
- Turkey Breast Tenders: 600 g (1.3 lbs), cut into strips
- Salt: 1/2 tsp, for seasoning the turkey
- Black Pepper: 1/4 tsp, for seasoning the turkey
- Smoked Paprika: 1/2 tsp, adds smoky depth
- Olive Oil: 1 tbsp, to coat the turkey
- Pistachios (unsalted, shelled): 100 g (3.5 oz), for the crust
- Parmesan Cheese (grated): 40 g (1/3 cup), for flavor in the crust
- Garlic Powder: 1/2 tsp, for the crust
- Dried Oregano: 1/2 tsp, herby aroma in the crust
- Cayenne Pepper: 1/4 tsp (optional), a touch of heat
- Eggs: 2 large, beaten, for dredging
- Fresh Flat-leaf Parsley: 1 cup, packed, for chimichurri
- Fresh Cilantro: 1/2 cup, packed, for chimichurri
- Garlic: 3 cloves, for chimichurri
- Red Wine Vinegar: 2 tbsp, for chimichurri sauce tang
- Salt: 1/2 tsp, for chimichurri
- Black Pepper: 1/4 tsp, for chimichurri
- Red Pepper Flakes: 1/2 tsp (optional), in chimichurri
- Extra Virgin Olive Oil: 1/2 cup, for the chimichurri
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Season Turkey:
- Pat turkey strips dry and toss with salt, black pepper, smoked paprika, and olive oil until evenly coated.
- Prepare Pistachio Crust:
- Pulse pistachios in a food processor until coarsely ground. Combine with Parmesan, garlic powder, oregano, and cayenne (if using) in a shallow bowl.
- Egg Dredge:
- Place beaten eggs in a separate shallow bowl.
- Crust the Turkey:
- Dip each turkey strip in egg, then press into the pistachio mixture to coat all sides. Arrange strips on the prepared baking sheet.
- Bake:
- Bake 18 to 20 minutes, turning once halfway, until golden and turkey is cooked through (internal temperature 74°C/165°F).
- Make Chimichurri:
- 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, then stream in olive oil until a sauce forms.
- Serve:
- Serve hot turkey tenders alongside chimichurri sauce.
Save I remember my family gathering around the kitchen, watching as the nuts were ground and the herbs filled the air with their fresh aroma—the kids loved dipping crunchy tenders into that vivid green sauce.
Make It Your Own
Swap chicken for turkey if that's what you have on hand, or try adding a pinch of cumin to the crust for a different flavor twist. You can also make the chimichurri as spicy or mild as you like by adjusting the red pepper flakes.
Serving Suggestions
Pair these tenders with a crisp side salad, roasted sweet potatoes, or steamed rice to round out your plate. They make excellent party bites or a simple weeknight dinner.
Storage & Leftovers
Store leftover turkey tenders and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat tenders in the oven to maintain crispness, and stir the sauce before serving.
Save Enjoy these turkey tenders hot from the oven, with plenty of that zippy chimichurri. They're sure to become a new favorite for both casual meals and special occasions!
Recipe FAQs
- → How do I achieve a crunchy pistachio crust?
Coarsely grind the pistachios to retain some texture, then mix with Parmesan and spices before coating the turkey strips, which are dipped in beaten eggs to help the crust adhere.
- → Can I prepare the chimichurri sauce ahead of time?
Yes, the chimichurri sauce can be made in advance and refrigerated for a day to allow flavors to meld, but bring to room temperature before serving.
- → What is the best way to ensure the turkey stays tender?
Pat the turkey tenders dry and coat evenly with olive oil and seasonings before crusting; bake until the internal temperature reaches 74°C (165°F) to keep them juicy.
- → Are there suitable substitutions for Parmesan in the crust?
For dairy-free options, omit Parmesan or use a plant-based cheese alternative while maintaining the crushed pistachios and spices for texture and flavor.
- → What sides pair well with this dish?
Light salads, roasted vegetables, or grains work well, alongside crisp white wines like Sauvignon Blanc or light-bodied Pinot Noir for balanced dining.
- → Can chicken be used instead of turkey?
Yes, chicken tenders can replace turkey strips, offering a similar texture and flavor when prepared with the pistachio crust and chimichurri sauce.