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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
2 tsp
Salt*
¼ tbsp
Pepper*
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.
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.
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.**
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.
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.
Thinly slice turkey. Divide turkey, mashed potatoes and pesto green beans between plates. Drizzle over gravy.