Making almond- and panko-coated turkey is surprisingly easy when you follow our few simple steps. The end result? Crunchy, savoury turkey with a fresh and bright spring salad.
Cal Smart is based on a per serving calculation of the recipe's kilocalories amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. Finely chop almonds. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then panko and almonds. Toast, stirring often, until golden, 2-3 min. Remove the pan from heat. Transfer toasted almond-panko mixture to a shallow dish. Season with salt and pepper, then stir to combine.
Pat turkey dry with paper towels. Cover each turkey portion with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each turkey portion until 1/2-inch thick. Season both sides with salt and pepper. Coat turkey all over with 1 tbsp mayo (dbl for 4 ppl). Working with one turkey portion at a time, press both sides into almond-panko mixture to coat completely.
Transfer coated turkey to foil-lined baking sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Bake turkey in the middle of the oven until golden-brown and cooked through, 18-20 min.**
Meanwhile, core, the cut apple into 1/4-inch wedges. Cut celery into 1/4-inch half-moons. Add vinegar, remaining mayo and 1/4 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
When turkey is almost done, add apples, celery, baby spinach and half the cranberries to the large bowl with dressing. Toss to coat.
Thinly slice turkey. Divide salad between plates, then top with turkey. Sprinkle remaining cranberries overtop.