Lemon Turkey Caper Salad
with Pan sauce- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Egg
- Mustard
- Milk
- Sulphites
- Tree nuts
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Soy
- Gluten
- Sesame
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.
Ingredients
340 g
Turkey Breast Portions
30 g
Capers
(May be present: 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 be present: Sulphites, Tree nuts, Egg, Fish, Peanuts, Triticale, Crustaceans, Mustard, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Sulphites, Wheat, Fish, Crustaceans, Mustard, Soy, Gluten, Sesame)
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*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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.
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.
