Cajun Blackened Turkey and Roasted Potatoes

Meanwhile, peel, then cut shallot(s) into 1/4-inch slices. Cut stems off beans, if needed. Halve tomatoes. In a small bowl, stir together 1 tbsp Cajun seasoning (dbl for 4 ppl), 1/4 tsp garlic salt (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl). Season with pepper. Pat turkey dry with paper towel. On a clean cutting board, place and cover each scallopine with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle over Cajun mixture.

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until 'blackened' or dark golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**) Remove pan from heat. Transfer turkey to a plate. Cover with foil and set aside.

Meanwhile, wipe the same pan clean. Heat pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove pan from heat. Transfer veggies to a medium bowl. Cover to keep warm. Set aside.

In another small bowl, whisk together sour cream, mustard, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Season with salt and pepper. In the medium bowl with green beans, add tomatoes and half the dressing from the small bowl. Toss together.