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Cal Smart Italian-Style Turkey
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Cal Smart Italian-Style Turkey

Cal Smart Italian-Style Turkey

with Basil and Cucumber Salad

Crispy breadcrumb-coated turkey gets a glorious summer-inspired bruschetta topping. A fresh cucumber and basil salad keeps this dinner light and bright!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Quick
Calorie Smart
Allergens:
Milk
Sulphites
Sesame
Soy
Gluten
Egg
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

160 g

Tomato

7 g

Basil

132 g

Mini Cucumber

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

113 g

Red Onion

3 g

Garlic

56 g

Arugula and Spinach Mix

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories570 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate23 g
Sugar8 g
Dietary Fiber4 g
Protein49 g
Cholesterol125 mg
Sodium880 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

Paper Towel
Shallow Dish
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Small Bowl
Large Bowl
Whisk

Instructions

Prep turkey
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Stir together mayo and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Pat turkey dry with paper towels, then add to the large bowl with mayo. Toss to coat. Stir together breadcrumbs and Parmesan in a shallow dish. Working with one piece of turkey at a time, press both sides into breadcrumb mixture to coat completely. Shake excess breadcrumbs back into the shallow dish.

Cook turkey
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then turkey. Pan-fry until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!) Remove pan from heat, then transfer turkey to a parchment-lined baking sheet. Roast turkey in the middle of the oven until cooked through, 8-10 min ** Carefully wipe the pan clean.

Finish prep
3

While turkey roasts, cut cucumber into 1/4-inch rounds. Cut tomatoes into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices. then mince or grate garlic. Thinly slice basil.

Make bruschetta
4

Stir together tomatoes, diced onions, balsamic vinegar, half the basil, 1/4 tsp garlic and 1/4 tsp salt (dbl both for 4 ppl) in a small bowl. Season with pepper. Set aside.

Make cucumber salad
5

Whisk together white wine vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in another large bowl. Add cucumbers, sliced onions, arugula and spinach mix and remaining basil. Season with salt and pepper, then toss to combine.

Finish and serve
6

Divide turkey and cucumber salad between plates. Spoon bruschetta over turkey.