Tonight, golden breaded turkey gets a low-cal makeover with Dijon mustard in place of egg or mayo. Roasted potatoes and broccoli make for simple and filling sides. Trust us, it's a feel-good meal that's full of flavour!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 3/4 tsp garlic salt and 1 tbsp oil to a baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 3/4 tsp garlic salt and 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
While potatoes roast, cut broccoli into bite-sized pieces. Stir together honey and half the Dijon in a small bowl. Set aside.
Stir together panko and 1 tsp oil (dbl for 4 ppl) in a 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 remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then turkey. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Cook in two batches for 4 ppl, using 1 tsp oil for each batch!) Transfer turkey to a parchment-lined baking sheet. Spread remaining Dijon over tops of turkey, then top with panko, pressing gently to adhere. Roast turkey in the top of the oven until cooked through, 12-14 min.**
While turkey roasts, heat the same pan over medium. Add 1 tsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Cook covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
Thinly slice turkey. Divide turkey, potatoes and broccoli between plates. Serve-honey mustard on the side for dipping.