Cal Smart Breaded Chipotle Turkey Scallopini
with Enchilada-Spiced Veggie Jumble- Egg
- Milk
- Mustard
- Soy
- Sulphites
- Wheat
This dinner is smoky, crunchy and slightly spicy, and is great for a case of the 'blahs'! Lean turkey and a satisfying veggie jumble meet our signature chipotle sauce and enchilada spices for the weeknight change-up you've been looking for. Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
340 g
Turkey Breast Portions
160 g
Hot Pepper
½ can
Canned Corn
160 g
Sweet Bell Pepper
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
7 g
Cilantro
56 g
Red Onion
2 unit
Garlic, cloves
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut bell pepper into 1/2-inch pieces. Core, then cut poblano into 1/2-inch pieces. (TIP: We suggest using gloves when prepping poblanos!) Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Drain, then rinse corn. Roughly chop cilantro. Stir together half the chipotle sauce and sour cream in a small bowl. Set aside.
Stir together panko and 1 tsp oil (dbl for 4 ppl) in another small bowl. Pat turkey dry with paper towels. Cover each piece of turkey with parchment paper. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each piece of turkey until 1/2-inch thick. Season with half the Enchilada Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then turkey. (NOTE: For 4 ppl, cook in 2 batches, using 1 tsp oil for each batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Spread remaining chipotle sauce over tops of turkey, then top with panko, pressing down gently to adhere. Roast turkey in the top of the oven until cooked through, 12-14 min.**
Meanwhile, add 2 tsp oil (dbl for 4 ppl) to the same pan, then onions, poblanos, bell peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining Enchilada Spice Blend and garlic. Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper. Remove the pan from heat, then stir in half the cilantro.
Divide turkey and veggie jumble between plates. Dollop chipotle sour cream over top. Sprinkle with remaining cilantro.
