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Lemon Turkey Scallopine

Lemon Turkey Scallopine

with Mushroom-Caper Linguine

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Crispy turkey scallopine gets paired with a creamy, buttery, and briny, caper and mushroom sauce. With the twirl of a fork, you'll be falling in love with this dish!

Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

1 unit

Lemon

7 g

Parsley

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

170 g

Linguine

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

113 g

White Mushrooms

6 g

Garlic

7 g

Basil

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

30 g

Capers

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4100 kJ
Calories980 kcal
Fat50 g
Saturated Fat15 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber6 g
Protein60 g
Cholesterol155 mg
Sodium1790 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Zester
Paper Towel
Shallow Dish
Large Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice basil. Thinly slice mushrooms. Rinse capers then pat dry with paper towels. Roughly chop parsley and 1 tbsp capers (dbl for 4 ppl). Zest, then juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.

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 scallopine 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. (TIP: Cook 2 turkey scallopines 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 roasts, add linguine to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain. Set aside.

5

While linguine cooks, heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden, 5-6 min. Add capers, garlic and remaining lemon zest. Cook, stirring often, until fragrant, 1 min. Remove pan from heat. Add cream cheese, linguine, reserved pasta water, half the parsley, half the basil, 1 tbsp lemon juice and 1 tbsp butter (dbl both for 4 ppl). Season with salt and pepper. Stir together.

6

Divide mushroom-caper linguine and turkey between plates. Sprinkle remaining parsley, remaining basil and remaining Parmesan over each plate. Squeeze over a lemon wedge, if desired.