Cal Smart Pan-Fried Turkey
with Warm Bean Salad
650 calories for the win with this ultra-juicy coated turkey scallopini. A suped-up bean salad makes for the perfect side!
Calorie Smart 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.
Ingredients
340 g
Turkey Breast Portions
170 g
Green Beans
398 mL
Cannellini Beans
6 g
Garlic
2 tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Dill
56 g
Baby Kale
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Roughly chop dill. Reserve 2 tbsp cannellini bean liquid (dbl for 4 ppl) then drain and rinse. Trim, then cut green beans into 2-inch pieces. Peel, then mince or grate garlic.
Pat the turkey dry with paper towels. Season with salt and pepper. Add cornstarch to a shallow dish. Add turkey and turn to coat both sides.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then turkey. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook 2 turkey scallopini at a time for 4 ppl, using 1/2 tbsp oil for each batch!) Remove pan from heat, then transfer turkey to a parchment-lined baking sheet. Roast turkey in the middle of the oven until cooked through, 8-10 min. Carefully wipe the pan clean.
Reheat the same pan over medium-high. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.
Whisk together, Dijon, vinegar, dill, 1/4 tsp sugar, 1/4 tsp garlic, 1 tbsp oil (dbl all for 4 ppl) and reserved bean liquid in a large bowl. (NOTE: Reference garlic guide.) Add cannellini beans, green beans and baby kale. Season with salt and pepper, then toss to combine.
Thinly slice turkey. Divide salad between plates. Top with sliced turkey.
