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Cal Smart Breaded Turkey

Cal Smart Breaded Turkey

with Potatoes, Broccoli and Honey Mustard

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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

Tags:Calorie Smart (650kcal or less)
Allergens:Mustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

460 g

Russet Potato

227 g

Broccoli, florets

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

2 tbsp

Honey

1 tsp

Garlic Salt

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate70 g
Sugar4 g
Dietary Fiber7 g
Protein50 g
Cholesterol100 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Parchment Paper
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.)

2

While potatoes roast, cut broccoli into bite-sized pieces. Stir together honey and half the Dijon in a small bowl. Set aside.

3

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.

4

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.**

5

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.

6

Thinly slice turkey. Divide turkey, potatoes and broccoli between plates. Serve-honey mustard on the side for dipping.