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Breaded Turkey Steak

Breaded Turkey Steak

with Borlottis, Fresh Tomato and Broccoli

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A crispy golden coating of breadcrumbs makes this turkey recipe a midweek dinner to look forward to in the run up to Christmas. Nourishing borlotti beans are cooked through with fresh rosemary, garlic and fresh tomato for a deliciously hearty side that works perfectly with crunchy turkey steaks and roasted broccoli. A winning weeknight recipe for any occasion.

Allergens:EggMustardCereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Turkey Steak

1 sachet

Garlic Mayonnaise

(ContainsEgg, Mustard)

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 unit(s)

Red Onion

2 sprig(s)


2 unit(s)

Vine Tomatoes

1 bag(s)

Broccoli Florets

1 pack(s)

Borlotti Beans

1 unit(s)

Garlic Clove

½ pot(s)

Red Wine Stock Paste


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat17.0 g
of which saturates2.0 g
Carbohydrate32 g
of which sugars11.0 g
Protein53 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Lay the turkey steaks on a lightly oiled baking tray and season with salt and pepper. b) Spread the garlic mayo thinly over each steak. Sprinkle on the panko breadcrumbs to coat the steaks evenly. c) Drizzle with a little oil. Roast on the top shelf of your oven until the crumbs are golden and the turkey is cooked through, 13-15 mins. IMPORTANT: The turkey is cooked when no longer pink in the middle.


a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). d) Chop the vine tomato into roughly 1cm chunks.


a) Pop the broccoli florets onto another baking tray and drizzle with oil. b) Season with salt and pepper. Roast on the middle shelf of your oven until golden, 10-12 mins. c) Drain and rinse the borlotti beans in a sieve.


a) Heat a splash of oil in a saucepan over medium-high heat. b) When hot, add the onion. Stir and cook until starting to soften, 3-4 mins. c) Add the rosemary and garlic and cook for 2 mins more, stirring frequently. Stir in the stock pot and water (see ingredients for amount).


a) Dissolve the stock pot and reduce the heat to a simmer. b) Add the beans and cook until the sauce has thickened and the beans are piping hot, 2-3 mins. c) Remove from the heat and stir in the tomato. Season to taste with salt and pepper.


a) Share the bean and tomato mixture between your bowls and pop the broccoli alongside. b) Serve the crunchy turkey steak on top. ENJOY!