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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

460 g

Russet Potato

½ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese


1 tbsp

Italian Seasoning

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

1 tbsp



1 unit

Chicken Broth Concentrate

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

½ tbsp

Dijon Mustard


¼ cup

Basil Pesto


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


2 tsp


¼ tbsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Small Bowl
Potato Masher
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.