# 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 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 black pepper
18 - 1/2 teaspoon red pepper flakes (optional)
19 - 1/2 cup extra virgin olive oil
# Step-by-Step Guide:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pat turkey tenders dry, then season evenly with salt, black pepper, smoked paprika, and drizzle with olive oil. Toss to combine.
03 - Pulse pistachios in a food processor until coarsely ground. Transfer to a shallow bowl and stir in Parmesan cheese, garlic powder, oregano, and optional cayenne pepper.
04 - Place beaten eggs in a separate shallow bowl for dipping.
05 - Dip each turkey strip first into the beaten eggs, then press firmly into the pistachio mixture to coat thoroughly. Arrange strips on the prepared baking sheet.
06 - Bake tenders for 18 to 20 minutes, flipping once halfway through, until golden and cooked to an internal temperature of 165°F.
07 - In a food processor, pulse parsley, cilantro, and garlic until finely chopped. Add red wine vinegar, salt, black pepper, and red pepper flakes if using. Pulse to combine, then slowly stream in olive oil until the sauce emulsifies.
08 - Plate the pistachio crusted turkey tenders hot, accompanied by chimichurri sauce on the side.
