Friday, June 4, 2010

Almond Crusted Turkey - Rachel Ray inspired


Just like on a previous post, I chose to follow one of Rachel Ray's recipes (her's is called Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers)...well to some extent only, as I did not want to cook chicken - but turkey breast.
It turned out very nice - moist and juicy.
Gotta try this one !


Ingredients:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup flour


1 egg
1 cup almonds (does not really matter what kind of almonds you have)


1/2 cup bread crumbs
1/4 cup oil for frying
1 potato per person
pesto
parmesan cheese


2 pieces of boneless, skinless turkey breast



Directions:
In a food processor mix the nuts until they are considerably smaller in size, add the bread crumbs and mix just a few seconds more, until you reach this consistency.


Place in a plate and have it ready for dipping the meat.



Mix the seasonings with the flour and place in a plate, aside the almond mixture.



In a 3rd plate you will have the beaten egg, again for dipping the turkey.
Cut the potatoes, skin-on, into 1 inch cubes or a different size or shape and place them in the steamer basket,



with the water to the maximum level and steam for 30 to 40 minutes, depending on your potatoes, size, shape and quantity.
Roughly 15 to 20 minutes before the potatoes are done, start working on the meat.
Preheat the oven to 375 and have a pan ready.

Align your plates so that they are in the following order:
1 - farthest away from the skillet - flour mixture
2 - in the middle - egg mixture
3 - closest to the stove - almond mixture.
Start dipping:
flour



egg


almonds



...and place the meat pieces on a plate, while your oil is heating up on medium.



Fry for 3 minutes on medium heat on each side,






then transfer to the pan and place in the oven for 5 minutes.


Plate the potatoes and top them with pesto and parmesan cheese, add the almond turkey and serve !
Enjoy !



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