Crispy Turkey Parmigiana
with Baby Spinach and Italian Bell Pepper Salad
The best part of this turkey parmigiana is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. Served with tender Italian-seasoned bell peppers and perfectly dressed spinach, dinner tonight is simple and refined!
Ingredients: Turkey breast • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Red onion • Spinach • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
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
340 g
Turkey Breast Portions
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 unit(s)
Sweet Bell Pepper
½ cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
½ unit(s)
Red Onion
Not included in your delivery
0.13 tsp
Pepper*
½ tsp
Sugar*
0.13 tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add panko and half the Parmesan to a shallow dish. Stir to combine.
- Pat turkey dry with paper towels. Carefully slice into the centre of each turkey breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up turkey like a book. Season both sides with salt, pepper and half the Italian Seasoning.
- Coat each turkey breast all over with mayo.
- Working with one turkey breast at a time, press both sides into panko mixture to coat completely.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then turkey (NOTE: For 4 ppl, pan-fry turkey in batches, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown, 3-4 min per side.
- Transfer turkey to a foil-lined baking sheet. Carefully wipe the pan clean.
- Spoon marinara sauce over turkey, then sprinkle with remaining Parmesan.
- Broil in the middle of the oven until cheese is golden-brown and turkey is cooked through, 4-6 min.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
- Heat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and remaining Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min.
- Transfer onions to a plate to cool slightly.
- Meanwhile, add Dijon, vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach, peppers and onions to the bowl with dressing. Toss to combine.
- Divide turkey parmigiana and salad between plates.
If you've opted to get turkey breast portions, if it's possible, cut so you have 2 (4) equal pieces. Cook in the same way the recipe instructs you to cook chicken breasts.
