Turkey Tenderloin Milanese with Sage Chimichurri Serves 4
This time of year, it’s hard to think of a turkey dish as anything other than the whole roasted bird we eat at Thanksgiving.
And while Thanksgiving dinner is one of my favorite meals, the fact of the matter is, turkey is versatile, elegant and delicate, and can be taken far beyond Thanksgiving in technique and flavor.
I’m confident that my turkey Milanese recipe will change your perception and open your palate to the fantastic world of a truly underrated poultry. This dish is very easy to prepare, but its balanced blend of flavors—the kick of paprika, the richness of eggs and breadcrumbs, the acidity of lemon—will liven your tastebuds with as much passion as a heated political debate at the Thanksgiving dinner table.
If you’ve ever made fried eggplant or fried chicken, you’re already more than qualified to knock this dish out of the park. And the chimichurri that goes with it is so flavorful and simple, I guarantee it’ll become a staple of your cooking repertoire to serve alongside many dishes you prepare for years to come.
Preparation
Prepare the turkey
- Using a sharp knife, butterfly the tenderloin. With a kitchen mallet or tenderizer, pound the turkey to a uniform thickness, about ¼ in.
- Cut the turkey into 4 portions.
- On a plate, mix flour, garlic powder, and paprika.
- In a separate shallow bowl, briskly whisk the eggs.
- On a final plate, combine breadcrumbs, parsley, and lemon zest.
- Place the turkey in flour and coat. Move to egg mixture to moisten. Finally, coat the turkey in breadcrumbs.
- Heat olive oil in a pan, and add the breaded turkey. Cook over medium until golden brown, then flip once and cook until done.
Prepare the chimichurri
- Combine and mix all ingredients together in a bowl.
Ingredients
For the turkey
- 2 lbs turkey tenderloin, to be butterflied and pounded out
- 3 eggs
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper
- 2 cups Breadcrumbs
- 1/4 cup dried parsley
- Zest of two lemons
- 1/2 cup olive oil, for cooking
For the chimichurri
- 1 cup olive oil
- 1 tsp chipotle powder
- 1 tsp coarse ground black pepper
- 1 shallot brunoise
- 2 tbs white vinegar
- 1 tbs sage, julienned
- 1 tbs chopped oregano
- 1 tbs chopped parsley
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