Crispy Crumbed Turkey Breast
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Crispy Crumbed Turkey Breast

Crispy Crumbed Turkey Breast

with sweet potato champ mash

Succulent turkey breast is coated with crispy breadcrumbs and accompanied by a vibrant and nourishing helping of sweet potato champ in this colourful recipe that's a festive feast for both the eyes and the tastebuds.

Tags:
Protein Rich
•Calorie Smart
Allergens:
Egg
•Mustard
•Wheat
•Celery
•Sulphites

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Irish Turkey Breast

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 sachet(s)

Demi-Glace

(Contains Celery)

2 unit(s)

Sweet Potato

1 unit(s)

Scallion

40 grams

Salad Leaves

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2523 kJ
Energy (kcal)603 kcal
Fat10.7 g
of which saturates1.3 g
Carbohydrate79 g
of which sugars18.4 g
Dietary Fiber0.3 g
Protein48.3 g
Cholesterol0 mg
Salt1.51 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Peeler
•Potato Masher
•Colander
•Pot with Lid

Cooking Steps

Make the Sweet Potato Champ
1
  • Boil a pot of salted water for the potatoes.
  • Peel and chop potatoes into 2cm chunks. Trim and thinly slice the scallion.
  • Cook the potatoes in boiling water until fork tender, 15-20 mins.
  • Drain in a colander. Return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth.
  • Stir in the scallion. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Salad
2
  • Cut the tomato into 2cm chunks.
  • Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
  • Season to taste with salt and pepper.
Crumb the Turkey
3
  • In a bowl, season the breadcrumbs with salt and pepper.
  • Season the turkey breasts with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
  • Spread the mayo over each breast until completely coated. 
  • One at a time, press each turkey breast into the breadcrumbs, repeating on all sides to achieve an even crust.
Cook the Turkey
4
  • Place a large pan over medium-high with a good glug of oil.
  • Add the turkey and pan fry until brown and crispy, 5-8 mins on each side. IMPORTANT: Turkey is cooked when no longer pink in the middle.
  • Once cooked, remove from the pan and cover to keep warm.
Warm the Sauce
5
  • Return the pan to medium heat with a knob of butter.
  • When melted, add the demi-glace and cook, stirring until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

Dish Up
6
  • Divide the sweet potato champ between plates.
  • Serve crumbed turkey, tossed salad and demi-glace sauce alongside.