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Serving size
Ingredients
Ingredients
- 1 British turkey breast
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 baby potatoes
-
30g yellow pea crumb (use a quarter)(yellow pea whole grain flour (100%))
-
20g italian hard cheese (use half) (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh basil
- 1 garlic clove
- 1 shallot (use half)
- 75g seasonal tomatoes (use half)
- 160g green beans (use half)
Allergens
Contains:
Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 524Kcal |
| 375kJ | 2191kJ | |
| Fat | 2.8g | 16g |
| of which saturates | 0.7g | 4.2g |
| Carbohydrates | 8g | 45g |
| of which sugars | 1.7g | 10.0g |
| Protein | 8.0g | 47g |
| Salt | 0.14g | 0.81g |
| Fibre | 1.5g | 8.7g |
Ingredients
Ingredients
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 1 garlic clove
- 1 shallot
- 160g green beans
- 75g seasonal tomatoes
- 1 handful of fresh basil
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 4 baby potatoes
- 2 British turkey breasts
Allergens
Contains:
Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 442Kcal |
| 351kJ | 1849kJ | |
| Fat | 3.0g | 16g |
| of which saturates | 0.8g | 4.2g |
| Carbohydrates | 5g | 29g |
| of which sugars | 1.6g | 8.4g |
| Protein | 8.4g | 44g |
| Salt | 0.15g | 0.78g |
| Fibre | 1.4g | 7.2g |
High protein
New
Low sat fat
Italian-style Turkey Milanese with Roast Potatoes & Green Beans
x
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a small bowl, a measuring jug, a rolling pin & a grater
Get started
- Quarter the potatoes, then add to one side of the lined baking tray. Toss with 1 tsp oil, a pinch of salt and pepper, then roast for 25-30 mins, until soft and golden
- Place the turkey breasts between 2 sheets of baking paper and use a rolling pin to flatten to an even 2cm thickness. Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the turkey and fry for 6 mins on each side, until golden brown
Do the prep
- Meanwhile, trim the green beans. Halve the tomatoes. Thinly slice the shallot and garlic. Pick the basil leaves from the stalks and roughly chop
- Finely grate the cheese, then add to the small bowl with the half pack of pea crumb and a pinch of salt. Mix to combine
Roast the turkey & beans
- Transfer the turkey to one side of the lined baking tray and share top each piece with the pea crumb. Add the green beans to the tray, drizzle with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 11 mins, until the turkey is cooked through and the green beans are tender
Make the sauce
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and cook for 2-3 mins, then add the tomatoes and garlic and cook for a further 3-4 mins, until softening. Season with salt and pepper
- Stir in the sundried tomato paste and vinegar and cook for 30 secs, then add 100ml water (50ml for 1 person) and simmer for 4-5 mins, until reduced. Stir in the basil and season to taste with salt and pepper
Plate up
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the tomato sauce between plates and top with the turkey. Serve the potatoes and green beans alongside
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