Photo of Italian-style crumbed turkey w/ Butternut squash wedges by WW

Italian-style crumbed turkey w/ Butternut squash wedges

Points® value
Total Time
1 hr 30 min
20 min
1 hr 10 min
Tender turkey breast steaks are coated in panko breadcrumbs and topped with a delicious light mozzarella and herby passata sauce.


Calorie controlled cooking spray

8 spray(s)


1 small, finely chopped


2 clove(s), crushed


500 g

Basil, fresh

2 tablespoon(s), finely chopped, plus extra, to serve

Plain White Flour

4 tablespoon(s), level

Egg, whole, raw

2 medium, raw, lightly beaten

Asda Panko Breadcrumbs

70 g

Turkey breast, skinless, raw

4 fillet(s), 4 x 115g

Light Mozzarella

125 g, sliced

Salad leaves

4 portion(s), to serve

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated

Chilli flakes

1 teaspoon(s), level

Sage, Dried

2 teaspoon(s), level


  1. Mist a small nonstick pan with cooking spray, add the onion and cook over a medium heat for 6-8 minutes until soft. Add the garlic and cook for another 1 minute, then add the passata and gently simmer for 25 minutes. Season to taste, then stir in the basil. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Put the flour, eggs and breadcrumbs on 3 separate plates, then dip each turkey steak in the flour, the egg, and finally, the breadcrumbs. Set aside.
  3. Mist a large nonstick pan with cooking spray and put over a medium heat. Cook the turkey for 3 minutes on each side, then transfer to a baking tray and bake for 10 minutes. Spoon the sauce over the centre of the turkey, then top with the mozzarella slices and bake for a further 20 minutes. Serve with the extra basil scattered over and the salad on the side.