Italian-style crumbed turkey w/ Butternut squash wedges
Calorie controlled cooking spray
1 small, finely chopped
2 clove(s), crushed
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
Turkey Breast, Skinless, raw
4 fillet(s), 4 x 115g
125 g, sliced
4 portion(s), to serve
Vegetarian parmesan style hard cheese
2 tablespoon(s), grated
1 teaspoon(s), level
2 teaspoon(s), level
- 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.
- 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.
- 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.