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!
Italian Breadcrumbs(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Preheat the oven to 425°F (to finish the turkey). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Thinly slice basil. Thinly slice mushrooms. Roughly chop parsley and capers. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges.
In a small bowl, stir together mayo, half the lemon zest and 1/2 tsp salt (dbl for 4 ppl). In a shallow dish, stir together breadcrumbs and half the Parmesan. Pat each turkey scallopine dry with paper towel. Coat scallopines all over with lemon-mayo mixture. Working with one scallopine at a time, press both sides into breadcrumb mixture to coat completely. Shake any excess breadcrumbs back into the shallow dish.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then breaded scallopines. Sear until golden-brown, 1-2 min per side. Remove pan from heat, then transfer breaded scallopines to a parchment-lined baking sheet. Set aside. Wipe the pan clean. (TIP: Cook two breaded scallopines at a time for 4 ppl, using 1 tbsp oil for each batch!)
Roast turkey scallopines in the middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, add linguine to boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is finished cooking, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, heat same pan over medium-high heat. When pan is 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. Stir often, until fragrant, 1 min. Remove pan from heat. Add cream cheese, lemon juice, half the parsley, half the basil, linguine, reserved pasta water and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Stir together, 1-2 min.
Divide mushroom-caper linguine and turkey scallopine between plates. Sprinkle over remaining parsley, remaining basil and remaining Parmesan. Squeeze over a lemon wedge, if desired.