This recipe is delicious, creating a wholesome great tasting meal. Freezes well too! A great way to use the left over turkey from your Easter turkey dinner.


3   lbs/1.3kgs Hayter’s Turkey Breast Cutlets

2 Tablespoon Olive Oil

2  10 3/4 ounce can condensed cream of chicken soup

1   cup calorie reduced mayonnaise salad dressing

1   cup shredded old cheddar cheese 

1   teaspoon lemon juice

1/2  teaspoon curry powder or chili powder

1 clove garlic, chopped fine

1/8  teaspoon pepper

2  16  ounce package frozen broccoli cuts, thawed and drained or 2 cups fresh steamed, slightly until it starts to limp

1   tablespoon butter or margarine, melted

1 1/4  cups soft bread crumbs  

Method of Preparation

Preheat skillet with olive oil. Add turkey to the pan. Grill 3 minutes each side on medium heat or until cutlets are still slightly pick.

 For sauce, combine soup, mayonnaise, 1/4 cup of the bread crumbs, half of the cheese, the lemon juice and spices.

Combine broccoli, Turkey, and half of the sauce. Turn mixture into a 13x9x2-inch casserole dish. Spread with remaining sauce.

Combine the remaining cheese and bread crumbs and the melted butter; sprinkle over sauce.

Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through.


I like to use this recipe after a turkey dinner. A great way to use up the left overs with out eating the same meal again. Freezes well too!

Serving Size 6