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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!
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
