Breaded Maple Turkey
with Fresh Corn, Baby Kale Salad and Lime Butter
Italian breadcrumbs crusted turkey scallopines aren't the only star in this dish. We've upgraded the corn with homemade lime butter. Don't forget about the crunchy kale slaw. Sure to be a summer favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit(s)
Corn on the Cob
tbsp
Maple Syrup
4 tbsp
Italian Breadcrumbs
(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)
1 unit(s)
Lime
7 g
Parsley
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
56 g
Baby Kale
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
Nutrition Values
Instructions
Wash and dry all produce.* Zest half the lime, then juice lime. Roughly chop parsley. Add mayo, half the BBQ seasoning, half the maple syrup and half the lime juice to a medium bowl. Season with salt and pepper. Stir together. Add lime zest, remaining BBQ seasoning, half the parsley and 3 tbsp butter (room temperature) to a small bowl. Season with salt and pepper. Stir together.
Husk corn cobs. In a large pot, add cobs and just enough water to slightly cover cobs (approximately 1-2 inches). Season with salt. Cover and bring to a boil, 3-4 min. Remove pot from the heat and set aside, still covered.
Meanwhile, pat turkey dry with paper towels, then season with salt and pepper. Add breadcrumbs to a shallow dish. Coat turkey all over with 1/4 cup maple-mayo mixture. Working with one piece of turkey at a time, coat turkey with breadcrumbs, pressing slightly to stick.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then half the turkey. Pan-fry, until golden-brown, 1-2 min per side. Wipe the pan clean, then repeat with another 2 tbsp oil and remaining turkey. Transfer all turkey to a baking sheet. Roast in the bottom of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Whisk together remaining lime juice,1 tbsp oil and 1 tbsp maple syrup in a large bowl. Add baby kale and season with salt and pepper. Toss together.
Divide turkey, corn and kale salad between plates. Serve remaining maple-mayo on the side for turkey. Spread lime butter over corn. Sprinkle over remaining parsley.