Turkey Milanese

Meanwhile, in a shallow dish, combine the Parmesan, panko, 1/2 tsp garlic salt (dbl for 4 ppl) and Italian seasoning. Pat each turkey scaloppine dry with paper towels. Coat each piece all over with the mayo, then dip both sides in the panko mixture, pressing gently so it sticks.

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then breaded scaloppines. Sear until golden-brown, 1-2 min per side. Remove pan from heat, then transfer golden scaloppines to a baking sheet. Set aside. Wipe the pan clean. (NOTE: For 4 ppl, cook 2 breaded scaloppines at a time, using 1 tbsp oil each batch!)

Roast turkey scaloppines in the middle of oven until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, in a small bowl, whisk cornstarch, demi-glace, mustard, soy sauce and 1/2 cup water. Heat the same pan over medium heat. Add cornstarch mixture and whisk until gravy is slightly thickened, 2-3 min.

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