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.
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
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
170 g
Green Beans, trimmed
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
1 unit(s)
Chicken Demi-Glace
½ tbsp
Soy Sauce
(Contains 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 Sulphites, Tree nuts, Milk, Soy)
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
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.