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Cal Smart Breaded Turkey
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Cal Smart Breaded Turkey

Cal Smart Breaded Turkey

with Potatoes, Broccoli and Honey-Dijon

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 for a feel-good meal that's full of flavour!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Calorie Smart
Allergens:
Mustard
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

460 g

Russet Potato

227 g

Broccoli, florets

2 tbsp

Dijon Mustard

(Contains Mustard)

2 tbsp

Honey

1 tsp

Garlic Salt

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories630 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate70 g
Sugar4 g
Dietary Fiber7 g
Protein50 g
Cholesterol100 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Parchment Paper

Instructions

Roast potatoes
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 an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 3/4 tsp garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. 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 bottom of the oven, rotating sheets halfway through.)

Prep
2

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

Prep turkey
3

Stir together panko and 1 tsp oil (dbl for 4 ppl) in another small bowl. Pat turkey dry with paper towels. Place each piece of turkey on a cutting board and cover with plastic wrap. 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.

Cook turkey
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then turkey. (NOTE: Cook in 2 batches for 4 ppl, using 1 tsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Spread remaining Dijon over tops of turkey, then sprinkle with panko, pressing gently to adhere. Roast turkey in the top of the oven until cooked through, 12-14 min.**

Cook broccoli
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). Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

Finish and serve
6

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