Our breaded Turkey Milanese is perfect for this Thanksgiving season. Paired with creamy potatoes and flavourful green beans, this meal can't be beat!
Parmesan Cheese, grated
Green Beans, trimmed
Salt and Pepper*
If you're prepping this meal in advance, make the sides and gravy first! These can be refrigerated and heated up quickly. Pan-fry your turkey just before you serve it so it's nice and crispy. Wash and dry all produce.* Peel, then cut the potatoes into ½-inch cubes. In a medium pot, combine the potatoes with enough salted water to cover. Boil over medium-high heat until the potatoes are fork-tender, 12-15 min. Meanwhile, in a shallow dish, combine the Parmesan, panko, garlic salt and Italian seasoning. Set aside.
Pat each turkey breast scallopine dry with paper towel. Coat each piece all over with the mayo. Working with one piece at a time, dip both sides in the panko mixture, pressing gently so it sticks.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the turkey. Cook until golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a minimum internal temperature of 165°F.**) Transfer to a paper towel-lined plate and set aside. Wipe the pan clean.
In a small bowl, whisk together the cornstarch, demi-glace, mustard, soy sauce and 1/2 cup water (double for 4 ppl). Heat the same pan over medium heat. Add the cornstarch mixture and whisk together until the gravy is slightly thickened, 3-4 min.
When the potatoes are fork-tender, add the green beans to the pot. Cook until tender-crisp, 1-2 min. Using tongs, remove the beans to a medium bowl. Stir the pesto into the beans. Drain and return the potatoes to the same pot. Using a fork or potato masher, mash 2 tbsp butter (double for 4 ppl) into the potatoes until smooth. Season with salt and pepper.
Thinly slice the turkey, if desired. Divide the turkey, mashed potatoes and green beans between plates. Drizzle with the gravy.