HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Turkey Scallopine
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

1 unit


7 g


¼ cup

Italian Breadcrumbs

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

170 g



¼ cup

Parmesan Cheese


113 g

White Mushrooms

6 g


7 g


2 tbsp


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

30 g


2 tbsp

Cream Cheese


Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp


2 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Paper Towel
Shallow Dish
Large Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.


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.


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.


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.


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.


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.