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Turkey Milanese

Turkey Milanese

with Pesto Greens and Creamy Potatoes

3.6 / 4 Rating
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Our breaded Turkey Milanese is perfect for this Thanksgiving season. Paired with creamy potatoes and flavourful green beans, this meal can't be beat!

Allergens:Milk/LaitWheat/BléSulphites/SulftesEgg/OeufSoy/SojaMustard/MoutardeTree Nut/Noix
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

340 g

Turkey Scallopine

460 g

Russet Potato

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

½ tsp

Garlic Salt

1 tsp

Italian Seasoning

(ContainsSulphites/Sulftes)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf,Soy/Soja)

170 g

Green Beans, trimmed

1 tsp

Cornstarch

(ContainsSulphites/Sulftes)

1 unit

Chicken Demi-Glace

(ContainsMilk/Lait,Sulphites/Sulftes)

1.5 tsp

Soy Sauce

(ContainsWheat/Blé,Soy/Soja)

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulftes,Mustard/Moutarde)

2 tbsp

Basil Pesto

(ContainsMilk/Lait,Tree Nut/Noix)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories1097 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate114 g
Sugar3 g
Dietary Fiber25 g
Protein71 g
Cholesterol164 mg
Sodium1040 mg
Utensils
Utensils
Medium Pot
Shallow Dish
Large Non-Stick Pan
Small Bowl
Measuring Cups
Whisk
Medium Bowl
Strainer
Potato Masher
Measuring Spoons
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

Thinly slice the turkey, if desired. Divide the turkey, mashed potatoes and green beans between plates. Drizzle with the gravy.

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