Turkey Milanese
with Pesto Greens and Creamy Potatoes
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
460 g
Russet Potato
¼ cup
Parmesan Cheese
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1.5 tsp
Garlic Salt
1 tsp
Italian Seasoning
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
170 g
Green Beans
1 tbsp
Cornstarch
(Contains Sulphites)
1 unit
Chicken Demi-Glace
(Contains Milk, Sulphites)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
¼ cup
Basil Pesto
(Contains Milk, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Trim beans. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-2 inches), in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork- tender, 10-12 min.
While potatoes cook, combine Parmesan, panko, garlic salt and Italian seasoning in a shallow dish. Pat each turkey scallopine dry with paper towels. Coat all over with mayo, then dip both sides in panko mixture, pressing gently so it sticks.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then breaded scallopines. Pan-fry, until golden-brown, 1-2 min per side. Remove the pan from the heat, then transfer scallopines to a baking sheet. Wipe the pan clean. (NOTE: For 4 ppl; Cook breaded scaloppines in two batches, using 2 tbsp oil for each batch!) Roast in middle of oven, until cooked through, 8-10 min.**
While turkey scallopines roast, whisk together demi-glace, mustard, soy sauce, 1 1/2 tsp cornstarch and 1/2 cup water (dbl both for 4 ppl) in a small bowl. Heat the same pan over medium heat. Add cornstarch mixture and whisk, until gravy is slightly thickened, 3-4 min.
When potatoes are fork-tender, add beans (don't stir) to the same pot. Cook, until beans are tender, 1-2 min. Using tongs, remove beans to a medium bowl. Add pesto to the bowl and stir together. Drain and return potatoes to the same pot off heat. Using a masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.
Slice turkey scallopines. Divide turkey, mashed potatoes and green beans between plates. Drizzle over gravy.
