Pistachio & Hazelnut Encrusted Turkey Breast
Ingredients
2 turkey breasts
1/2 cup pistachios
1/2 cup hazelnuts
1 tablespoon olive oil
1 teaspoon citrus spice (SinSal!)
2 tablespoons of a fresh herb in your fridge
1 egg
I found some tasty looking turkey breasts at our local Farmer's Market and, as Phase 1 is all about nuts, decided to crust the turkey for a good SinSal (salt-less) flavor.
I used our coffee grinder to grind about 1/2 cup of pistachios and 1/2 cup of hazelnut. I added in 2 tablespoons of tarragon (any herb would work well here) and 1 teaspoon of a citrusy spice. I used Penzey's Spices blend called Sunny Spain. I then whisked 1 egg in a bowl, and added the Sunny Spain, Nut Mix, and tarragon in another bowl. I trimmed the weird white vein thing out of the turkey breasts, covered with plastic wrap (parchment paper is better here, but I was out), and beat down to 1/4 inch pieces - see picture below.
Next, heat up a tablespoon of oil in a nonstick skillet until hot but not smoking and dip each turkey piece (smaller pieces work best) into the egg, and then into the nut & spice mix and add them to the pan in a single layer. Cook each side until golden, about 5 minutes or less per side. Once turkey is firmer to the touch, check to see it is cooked through by slicing around the middle of a larger piece, and enjoy!
I served this with Poblano's Many Mushroom Medley and Roasted Balsamic Spring Onions - see other posts for these recipes.
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Crusty, crusty turkey, oh how you taste so good! |
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Shown here with Poblano's Mushroom Medley, Balsamic Spring Onions, and Fresh Mozz and Tomato Salad. A complete and healthy South Beach Diet Phase meal!! |
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