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Turkey Milanese

Turkey Milanese

with Pesto Greens and Creamy Potatoes

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Our breaded Turkey Milanese is perfect for this back to school season. Paired with creamy potatoes and flavourful green beans, this meal can't be beat!

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

340 g

Turkey Scaloppine

460 g

Russet Potato

¼ cup

Parmesan Cheese, grated


½ cup

Panko Breadcrumbs


½ tsp

Garlic Salt

1 tsp

Italian Seasoning


2 tbsp



170 g

Green Beans, trimmed

1 tsp



1 unit

Chicken Demi-Glace


1.5 tsp

Soy Sauce


1.25 tsp

Dijon Mustard


2 tbsp

Basil Pesto

(ContainsMilk/Lait,Tree Nut/Noix)

Not included in your delivery

2 tbsp



2 tbsp



Salt and Pepper*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories840 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate65 g
Sugar4 g
Dietary Fiber7 g
Protein59 g
Cholesterol131 mg
Sodium966 mg
Large Pot
Measuring Spoons
Paper Towel
Shallow Dish
Large Non-Stick Pan
Baking Sheet
Small Bowl
Measuring Cups
Potato Masher
Medium Bowl

Preheat the oven to 425°F (to finish the turkery). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Peel, then cut the potatoes into 1/2-inch cubes. In a large pot, combine the potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.


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.


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