Esta receita de peru panado com amêndoas eleva um prato simples a um novo patamar de sofisticação. A cobertura crocante de amêndoa não só adiciona uma textura incrível como também um sabor rico e tostado que complementa na perfeição a carne de peru. É uma refeição rápida e elegante, ideal para surpreender num jantar de semana ou para uma ocasião especial.

Ingredientes (2 Pessoas)

  • 6 bifinhos de peru cortados muito finos
  • sal
  • pimenta
  • 200 gr de amêndoa palitada
  • 4 ovos
  • pão ralado
  • óleo

Preparação

  1. Comece por temperar os bifinhos com sal e pimenta.
  2. Deixe tomar gosto por 2 horas.
  3. Num almofariz coloque a amêndoa palitada e moa um pouco, mas tenha atenção para não ficar em pó, é apenas para partir os pedaços da amêndoa.
  4. Num recipiente junte o pão ralado envolvido com a amêndoa.
  5. Noutro recipiente coloque os ovos batidos.
  6. Coloque uma frigideira ao lume com o óleo.
  7. Passe os bifinhos primeiro pelo ovo, depois pelo pão ralado com amêndoa e coloque-os na frigideira.
  8. Deixe fritar de ambos os lados até estarem douradinhos.
  9. Escorra sobre papel absorvente.

Ready to add a delightful crunch to your dinner? Here’s the English version of the recipe.

Almond-Crusted Turkey

This recipe is a wonderful example of how a simple twist can transform a classic dish. By adding coarsely crushed almonds to the breadcrumb coating, you get an incredibly flavourful and satisfyingly crunchy crust that regular breaded turkey just can’t match. The nutty taste of the toasted almonds is a perfect partner for the lean, tender turkey cutlets.

The key to success is in the texture of the coating. The recipe wisely calls for breaking up the slivered almonds without turning them into a powder. This ensures you get distinct nutty pieces in every bite, creating a much more interesting texture than using ground almonds or almond flour. It’s a simple, pan-fried dish that feels gourmet but is quick enough for any weeknight meal.

For an even richer flavour, you could add a little grated Parmesan cheese or some dried herbs like thyme or rosemary to the breadcrumb and almond mixture. These cutlets are delicious served with a simple squeeze of lemon to cut through the richness of the frying oil. They pair beautifully with a fresh green salad, mashed potatoes, or roasted vegetables for a complete and elegant meal.

Ingredients (Serves 2)

  • 6 very thin turkey cutlets (escalopes)
  • Salt
  • Freshly ground black pepper
  • 200g slivered almonds
  • 4 eggs
  • Breadcrumbs
  • Oil, for frying

Method

  1. Start by seasoning the turkey cutlets with salt and pepper.
  2. Set aside for at least 30 minutes to allow the flavours to penetrate.
  3. In a mortar and pestle, lightly crush the slivered almonds. Be careful not to grind them into a powder; the goal is just to break them into smaller pieces.
  4. In a shallow dish, mix the breadcrumbs with the crushed almonds[7].
  5. In another shallow dish, beat the eggs.
  6. Place a frying pan over a medium-high heat and add enough oil to cover the base.
  7. Dip each turkey cutlet first in the beaten egg, then press it into the breadcrumb and almond mixture, ensuring it’s well-coated on both sides[6].
  8. Carefully place the coated cutlets into the hot oil. Fry on both sides until golden brown and cooked through.
  9. Remove from the pan and drain on absorbent kitchen paper before serving.