Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut the potatoes into 1/2-inch pieces. Toss the potatoes, 1 tsp BBQ Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown, 22-24 min.

While the potatoes roast, add 1/2 tbsp butter (dbl for 4 ppl) to small microwave-safe bowl. Microwave until melted, 30 seconds. Add the panko, remaining BBQ Seasoning and 1 tsp oil (dbl for 4 ppl). Stir to combine.

Pat the turkey dry with paper towels. Season all over with salt and pepper. Evenly spread the sour cream onto the tops of the turkey. Working with one turkey scaloppini at a time, mound the panko mixture over top, pressing to adhere.

Transfer the coated turkey to another parchment-lined baking sheet. Roast in the bottom of the oven, until turkey is cooked through, 15-18 min.\*\*

While the turkey roasts, trim the green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.

Stir together the honey and hot sauce in another small bowl. Divide the turkey scaloppinis, potatoes and green beans between plates. Drizzle the hot honey sauce over top.