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Turkey Milanese

Turkey Milanese

with Pesto Green Beans and Creamy Potatoes

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Our breaded Turkey Milanese is perfect for any time of the year. Paired with creamy potatoes and flavourful green beans, this meal is a classic which can't be outdone!

Allergens:Wheat/BléMilk/LaitEgg/OeufMustard/MoutardeSulphites/SulfiteSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

460 g

Russet Potato

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 unit

Chicken Broth Concentrate

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2 tsp

Salt*

¼ tbsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4477 kJ
Calories1070 kcal
Fat58 g
Saturated Fat14 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber9 g
Protein55 g
Cholesterol145 mg
Sodium1710 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Whisk
Small Bowl
Potato Masher
Strainer
Tongs
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Trim green 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 potatoes are fork-tender, 10-12 min.

2

While the potatoes cook, combine Parmesan, panko and Italian Seasoning in a shallow dish. Pat turkey dry with paper towels. Coat turkey all over with mayo. Working with one scallopine at a time, press both sides into panko mixture to coat completely.

3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil (dbl for 4 ppl), then breaded scallopines. Sear, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer turkey to a baking sheet. Carefully wipe pan clean. (NOTE: Cook turkey in two batches for 4 ppl, using 2 tbsp oil for each batch.) Roast turkey in the middle of the oven, until turkey is cooked through, 8-10 min.**

4

While the turkey roasts, whisk together cornstarch, broth concentrate, mustard, soy sauce and 1 cup water (dbl for 4 ppl) in a small bowl. Heat the same pan over medium heat. Add cornstarch mixture. Whisk together, until gravy is slightly thickened, 3-4 min.

5

When potatoes are fork-tender, add green beans (don't stir) to the same pot. Boil, until green beans are tender, 1-2 min. Using tongs, remove green beans and transfer to a medium bowl. Add pesto to the bowl with green beans and stir to coat. Drain and return potatoes to the same pot, off heat. Using a fork or potato masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.

6

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