Turkey Milanese
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Turkey Milanese

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.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Turkey Breast Portions

2 unit(s)

Russet Potato

¼ cup

Parmesan Cheese, grated

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

170 g

Green Beans, trimmed

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 unit(s)

Chicken Demi-Glace

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

Not included in your delivery

1 tbsp


0.13 tsp

Salt and Pepper*

2 tbsp

Unsalted Butter*


Nutrition Values

Calories920 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber8 g
Protein54 g
Cholesterol145 mg
Sodium1690 mg
Trans Fat1 g
Potassium1850 mg
Calcium300 mg
Iron6 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.



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