Cal Smart Breaded Turkey (FD)
with Potatoes, Broccoli and Honey-Dijon- Mustard
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Tree nuts
- Triticale
- Mustard
- Peanuts
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
Ingredients
340 g
Turkey Breast Portions
2 unit(s)
Russet Potato
227 g
Broccoli
2 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
4 g
Garlic Salt
(May be present: Milk, Sesame, Wheat, Soy, Sulphites, Tree nuts, Triticale, Mustard, Peanuts)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Crustaceans, Soy, Sulphites, Tree nuts, Triticale, Mustard, Peanuts)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into 1/2-inch wedges. Add potatoes, 3/4 tsp garlic salt and 1 tbsp oil to a parchment-lined 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.)
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 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.
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 breadcrumbs, 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). Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
Thinly slice turkey. Divide turkey, potatoes and broccoli between plates. Serve honey-Dijon on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the honey-Dijon sauce, which added a flavorful punch to the dish; some found the turkey a bit bland on its own.
- Ease of prep: Several found it easy to prepare, though some struggled with pounding the turkey and felt the process was laborious.
- Suggestions: Consider adding seasoning to the broccoli for more flavor; roasting it with the potatoes could improve taste and texture.
- Portions: Some found the meal filling with good portion sizes, while others wished for more broccoli or potatoes.
- Texture: For crispier results, try air frying the breaded turkey; some found the panko didn't adhere well or add much texture.
