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