Golden Breaded Turkey

Golden Breaded Turkey

with Potatoes, Broccoli and Honey-Mustard

Read more

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 guilt-free meal that's full of flavour!

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

Tags:QuickCalorie Smart (650kcal or less)

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

460 g

Russet Potato

227 g

Broccoli, florets

1 tbsp

Dijon Mustard


1 tbsp


1 tsp

Garlic Salt

¼ cup

Panko Breadcrumbs


Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber6 g
Protein50 g
Cholesterol95 mg
Sodium1220 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

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 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.)


Cut broccoli into bite-sized pieces. Stir together honey and half the Dijon in a small bowl. Set aside.


Stir together breadcrumbs and 1 tsp oil (dbl for 4 ppl) in a small bowl. Pat turkey dry with paper towels, then 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. (NOTE: 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 evenly over turkey and spread over tops. Divide panko mixture over top of turkey scallopini, 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. 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.