Lemon Turkey Scallopine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon Turkey Scallopine

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!

Allergens:
Oats
•Rye
•Sesame
•Soy
•Wheat
•Barley
•Milk
•Egg
•Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Turkey Breast Portions

1 unit(s)

Lemon

7 g

Parsley

4 tbsp

Italian Breadcrumbs

(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

170 g

Linguine

¼ cup

Parmesan Cheese, shredded

113 g

White Mushrooms

2 unit(s)

Garlic, cloves

7 g

Basil

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

28 g

Capers

2 unit(s)

Cream Cheese

(Contains Milk)

sideBannerName

Nutrition Values

Calories380 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate11 g
Sugar2 g
Dietary Fiber1 g
Protein44 g
Cholesterol120 mg
Sodium410 mg
Trans Fat0.2 g
Potassium700 mg
Calcium75 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Large Bowl
•Shallow Dish
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Strainer

Instructions

PREP
1

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.

COAT TURKEY
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.

COOK TURKEY
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.

COOK LINGUINE
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.

ASSEMBLE PASTA
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.

FINISH AND SERVE
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.

Meal right image

Explore Similar Recipes

Meal left image