Turkey Milanese
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Turkey Milanese

Turkey Milanese

with Pesto Green Beans and Creamy Potatoes

Our breaded Turkey Milanese is perfect for any time of the year. Paired with creamy potatoes and flavourful green beans, this meal is a classic which can't be outdone!

Allergens:
Wheat
Milk
Sulphites
Egg
Mustard
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Turkey Breast Portions

460 g

Russet Potato

½ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

1 tbsp

Italian Seasoning

(Contains Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

170 g

Green Beans

1 tbsp

Cornstarch

(Contains Sulphites)

1 unit

Chicken Demi-Glace

(Contains Milk, Sulphites)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

¼ cup

Basil Pesto

(Contains Milk, Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

2 tsp

Salt*

¼ tbsp

Pepper*

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Nutrition Values

Energy (kJ)3807 kJ
Calories910 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate61 g
Sugar7 g
Dietary Fiber6 g
Protein54 g
Cholesterol160 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Whisk
Small Bowl
Potato Masher
Strainer
Tongs
Medium Bowl

Instructions

COOK POTATOES
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Trim green beans. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches) in a large pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.

PREP TURKEY
2

Meanwhile, combine Parmesan, panko and Italian seasoning in a shallow dish. Pat each turkey scallopine dry with paper towel. Coat each scallopine all over with mayo, then dip both sides in panko mixture, pressing gently so it sticks.

SEAR TURKEY
3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil (dbl for 4ppl), then two breaded scallopines. Sear, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer turkey to a baking sheet. Set aside. Wipe the pan clean. (NOTE: for 4 ppl, repeat with remaining breaded turkey and another 2 tbsp oil). Roast turkey in the middle of the oven, until turkey is cooked through, 8-10 min.**

MAKE GRAVY
4

While the turkey roasts, whisk together cornstarch, demi-glace, mustard, soy sauce and 1 cup water (dbl for 4ppl) in a small bowl. Heat the same pan over medium heat. Add cornstarch mixture. Whisk together, until gravy is slightly thickened, 3-4 min.

MAKE SIDES
5

When potatoes are fork-tender, add beans (don't stir) to the same pot. Boil, until beans are tender, 1-2 min. Using tongs, remove beans to a medium bowl. Add pesto to the bowl with beans and stir together. Drain and return potatoes to the same pot, off heat. Using a fork or potato masher, mash 2 tbsp butter (dbl for 4ppl) into potatoes until smooth. Season with salt and pepper.

FINISH AND SERVE
6

Thinly slice turkey. Divide turkey, mashed potatoes and pesto green beans between plates. Drizzle over gravy.

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