Lemon Turkey Caper Salad
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Lemon Turkey Caper Salad

Lemon Turkey Caper Salad

with Pan sauce

Crispy breadcrumb coated turkey gets a savoury lemon-caper pan sauce and a stunning side of fresh greens. It's a bistro-inspired dinner for any night of the week.

Tags:
Carb Smart
Allergens:
Oats
•Rye
•Sesame
•Soy
•Wheat
•Barley
•Milk
•Egg
•Mustard

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

30 g

Capers

(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

1 unit(s)

Lemon

113 g

Arugula and Spinach Mix

8 tbsp

Italian Breadcrumbs

(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

2 tbsp

Mayonnaise

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

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Mini Cucumber

7 g

Parsley

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories640 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate25 g
Sugar4 g
Dietary Fiber4 g
Protein50 g
Cholesterol115 mg
Sodium1250 mg
Trans Fat0.4 g
Potassium1050 mg
Calcium250 mg
Iron3.5 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

•Strainer
•Shallow Dish
•Measuring Spoons
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Large Bowl
•Whisk

Cooking Steps

1

Drain capers, then pat dry with paper towels. Roughly chop parsley and capers. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.

2

Stir together mayo, half the lemon zest and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Stir together breadcrumbs and half the Parmesan in a shallow dish. Pat turkey dry with paper towels, then add to the large bowl with lemon-mayo mixture. Toss to coat. Working with one turkey scallopini at a time, press both sides into breadcrumb mixture to coat completely. Shake excess breadcrumbs back into the shallow dish.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded turkey. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook 2 turkey scallopini at a time for 4 ppl, using 1 tbsp oil for each batch!) Remove pan from heat, then transfer turkey to a parchment-lined baking sheet. Roast turkey, in the middle of the oven, until cooked through, 8-10 min.** Carefully wipe the pan clean.

4

While turkey bakes, slice the cucumber into 1/4-inch rounds. Whisk together 1 tbsp lemon juice, 1/4 tsp lemon zest, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the cucumbers and capers, then toss to coat. Set aside.

5

Add the arugula and spinach mix to the large bowl with marinated cucumbers. Toss to combine. Divide the turkey and salad between plates. Sprinkle the remaining Parmesan over the salad. Squeeze a lemon wedge over the turkey, if desired.

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