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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

460 g

Russet Potato

227 g

Broccoli, florets

2 tbsp

Dijon Mustard


2 tbsp


1 tsp

Garlic Salt

¼ cup

Panko Breadcrumbs


Not included in your delivery

2 tbsp


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
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
download icondownload icon

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.