Carb Smart Italian-Style Turkey
with Basil and Cucumber Salad- Milk
- Sulphites
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Egg
- Mustard
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Gluten
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
Ingredients
340 g
Turkey Breast Portions
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Wheat, Egg, Fish, Milk)
2 unit(s)
Tomato
7 g
Basil
2 unit(s)
Mini Cucumber
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Mustard, Soy, Tree nuts, Egg, Fish, Sulphites, Peanuts, Triticale, Crustaceans)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Wheat, Fish, Milk, Sulphites, Crustaceans, Gluten)
1 unit(s)
Red Onion
1 unit(s)
Garlic, cloves
56 g
Arugula and Spinach Mix
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
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 **
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.
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.
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.
Divide turkey and cucumber salad between plates. Spoon bruschetta over turkey.
