Turkey Milanese
with Pesto Green Beans and Creamy Potatoes
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!
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
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 tbsp
Italian Seasoning
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Green Beans
1 tbsp
Cornstarch
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Basil Pesto
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
2 tsp
Salt*
¼ tbsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
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.
Thinly slice turkey. Divide turkey, mashed potatoes and pesto green beans between plates. Drizzle over gravy.
