Golden Breaded Turkey
with Potatoes, Broccoli and Honey-Mustard
Tonight, golden breaded turkey scallopini 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 guiltless meal that's full of flavour!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
460 g
Russet Potato
227 g
Broccoli, florets
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Honey
1 tsp
Garlic Salt
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1/2-inch wedges. Toss potatoes with half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast, in the middle of the oven, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and the bottom of oven, rotating sheets halfway through cooking.)
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 with 1 tsp oil (dbl for 4 ppl) in another small bowl. Pat turkey dry with paper towels. 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. (TIP: Cook in two batches for 4 ppl, using 1 tsp oil for each batch.) Remove pan from heat, then transfer turkey to a parchment-lined baking sheet. Divide the remaining Dijon between turkey and spread over tops. Divide panko mixture over top of turkey, 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 heat. When hot, 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.
