Herb-Crusted Chicken Tenders with Dijon Pan Sauce & Seared Turkey Steaks with Brown Butter and Capers
Two elegant proteins prepared simultaneously: chicken tenders roasted in a herbed breadcrumb crust alongside seared turkey steaks finished with a nutty brown butter and briny caper pan sauce. Both are weeknight-achievable yet refined enough for guests.
- chicken tenders, patted dry600 g
- turkey steaks, patted dry, roughly 1.5 cm thick600 g
- panko breadcrumbs80 g
- Parmesan, finely grated30 g
- fresh thyme, leaves stripped4 sprigs
- fresh flat-leaf parsley, finely chopped, divided10 g
- garlic, 2 minced for crust, 1 minced for turkey pan sauce3 cloves
- Dijon mustard, used as binder for chicken2 tbsp
- olive oil, divided3 tbsp
- unsalted butter, divided: 20g for chicken crust, 40g for turkey brown butter60 g
- capers, drained and roughly chopped2 tbsp
- dry white wine, for turkey pan sauce60 ml
- chicken stock, low-sodium80 ml
- lemon, zest for crust, juice for turkey pan sauce1 whole
- kosher salt, for seasoning both proteins
- black pepper, freshly ground
- neutral oil, high smoke-point, for searing turkey1 tbsp
- 1
Preheat oven to 220°C (425°F). Line a baking sheet with a wire rack. In a bowl, combine panko breadcrumbs, Parmesan, thyme leaves, half the fresh flat-leaf parsley, 2 minced garlic cloves, lemon zest, and 20g melted unsalted butter. Mix until the crumbs resemble damp sand. Season with a pinch of kosher salt and black pepper.
- 2
Season the chicken tenders on both sides with kosher salt and black pepper. Brush each tender generously with Dijon mustard, then press firmly into the breadcrumb mixture on all sides. Arrange on the prepared wire rack. Drizzle with 1 tbsp olive oil.
- 3
Roast chicken tenders in the preheated oven for 16–18 minutes until the crust is deep golden and the internal temperature reaches 74°C (165°F). Do not flip. Rest 3 minutes on the rack before serving.
- 4
While the chicken is in the oven, season turkey steaks generously on both sides with kosher salt and black pepper. Heat a large heavy skillet (cast iron or stainless) over high heat. Add neutral oil and 1 tbsp olive oil and heat until just smoking. Lay turkey steaks in the pan without crowding; sear undisturbed for 3–4 minutes until a deep mahogany crust forms.
- 5
Flip the turkey steaks and sear the second side for 2–3 minutes. Reduce heat to medium. Add 20g unsalted butter and baste the turkey continuously for 1 minute. Transfer steaks to a warm plate and tent loosely with foil to rest for 5 minutes.
- 6
In the same skillet over medium heat, add 1 tbsp olive oil and the remaining minced garlic clove. Sauté 30 seconds until fragrant. Deglaze with dry white wine, scraping up all browned bits. Let reduce by half, about 1 minute.
- 7
Add chicken stock and reduce until slightly syrupy, about 2 minutes. Remove the pan from heat and swirl in the remaining 40g unsalted butter in two additions, allowing it to melt and foam into a glossy emulsion. Add capers and a squeeze of lemon juice. Taste and adjust with kosher salt and black pepper. Stir in the remaining fresh flat-leaf parsley.
- 8
Plate the roasted chicken tenders alongside sliced or whole turkey steaks. Spoon the brown butter and caper pan sauce generously over the turkey. Serve immediately.
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