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:
Calorie Smart
•Protein Rich
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)
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 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
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.
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.
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.
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.
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.
6
- Divide the sweet potato champ between plates.
- Serve crumbed turkey, tossed salad and demi-glace sauce alongside.
