Miso, the umami-rich Japanese ingredient, gets a starring role in this marinade for turkey scallopines. Add sesame-coated fries and a green salad with Japanese dressing and crispy shallots, and this classic dinner combo becomes a modern feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
White Wine Vinegar(ContainsSulphites/Sulfite)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Toss fries with 1 tbsp oil (dbl for 4ppl) and sesame seeds on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in top and middle of oven and rotate sheets halfway through cooking)
While the fries bake, combine the miso paste, half the vinegar and 1 tbsp water (dbl for 4ppl) in a large bowl. Pat the turkey dry with paper towels. Add the turkey to the bowl with the miso mixture and toss to coat. Set aside.
While the turkey marinates, thinly slice the cucumber into 1/4-inch rounds. Whisk together the sesame oil, remaining vinegar and mayo in a medium bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, Add 1 tbsp oil (dbl for 4 ppl), then the turkey. Cook until charred all over and cooked through, 6-8 min.**
Add the cucumber, spring mix and half the crispy shallots to the medium bowl with the dressing. Toss to coat.
Divide the miso turkey, sesame fries and salad between plates. Sprinkle over remaining crispy shallots.