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Turkey Milanese
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Turkey Milanese

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!

Allergens:
Wheat
Milk
Egg
Mustard
Sulphites
Soy

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

Preparation Time40 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories1070 kcal
Energy (kJ)4477 kJ
Fat58 g
Saturated Fat14 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber9 g
Protein55 g
Cholesterol145 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Whisk
Small Bowl
Potato Masher
Strainer
Tongs
Medium Bowl

Instructions

COOK POTATOES
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.

PREP TURKEY
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.

SEAR TURKEY
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.**

MAKE GRAVY
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.

MAKE SIDES
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.

FINISH AND SERVE
6

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