Lemon Turkey Scallopine
with Mushroom-Caper Linguine
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.
Ingredients
340 g
Turkey Breast Portions
1 unit(s)
Lemon
7 g
Parsley
4 tbsp
Italian Breadcrumbs
(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)
170 g
Linguine
¼ cup
Parmesan Cheese, shredded
113 g
White Mushrooms
2 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
28 g
Capers
2 unit(s)
Cream Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
2 tsp
Salt*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 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 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. (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 (from Step 3) 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, 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 and remaining Parmesan over top. Squeeze over a lemon wedge, if desired.
