Breaded Maple Turkey
with Fresh Corn, Baby Kale Salad and Lime Butter
Breaded turkey scallopine isn't the only star of this dish. We've upgraded corn on the cob by adding homemade lime butter! Don't forget about the crunchy kale slaw. This dish is sure to be a summer favourite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Turkey Breast Portions
4 unit
Corn on the Cob
2 tbsp
Maple Syrup
½ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
1 unit
Lime
7 g
Parsley
1 tbsp
BBQ Seasoning
(Contains Mustard)
113 g
Baby Kale
½ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
Not included in your delivery
1 tsp
Salt and Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to finish turkey). Start prepping when the oven comes up to temperature! Remove 3 tbsp butter from the fridge and set aside to come up to room temperature -- this will create the perfect spreadable condiment!
Wash and dry all produce.* Zest half the lime, then juice lime. Roughly chop parsley. In a medium bowl, add mayo, half the BBQ seasoning, half the maple syrup and half the lime juice. Season with salt and pepper. Stir together. In a small bowl, add lime zest, remaining BBQ seasoning, half the parsley and 3 tbsp butter (room temp). Season with salt and pepper. Stir together.
Husk corn. In a large pot, add corn and enough water to cover (approx. 1-2 inches). Season with salt. Cover and bring to a boil, 3-4 min. Remove pot from the heat and set aside, to steam, still covered, until tender.
While corn steams, pat turkey dry with paper towels, then season with salt and pepper. In a shallow dish, add breadcrumbs. Coat turkey with 1/4 cup maple-mayo mixture. Working with one piece of turkey at a time, coat with breadcrumbs, pressing gently to stick.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then half the turkey. Pan-fry, until golden-brown, 1-2 min per side. Wipe the pan clean, then repeat with another 2 tbsp oil and remaining turkey. Roast in bottom of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While turkey cooks, in a large bowl, whisk together remaining lime juice, remaining maple syrup and 1 tbsp oil. Add baby kale and season with salt and pepper. Toss together.
Divide turkey, corn and kale salad between plates. Serve remaining maple-mayo on the side for turkey. Spread lime butter over corn. Sprinkle over remaining parsley.