HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Turkey Scallopini
Lemon Turkey Scallopini

Lemon Turkey Scallopini

with Mushroom-Caper Linguine

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Crispy turkey scallopinei 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!

Tags:Family Friendly

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

Preparation Time35 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

(ContainsEgg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite, Wheat/Blé)

170 g



¼ cup

Parmesan Cheese


113 g


6 g


2 tbsp


(ContainsEgg/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)4644 kJ
Calories1110 kcal
Fat61 g
Saturated Fat16 g
Carbohydrate84 g
Sugar4 g
Dietary Fiber7 g
Protein61 g
Cholesterol165 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Large Bowl
Shallow Dish
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, 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 (whole 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. Combine 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 scallopinis in batches 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 chopped 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 scallopini between plates. Sprinkle remaining parsley and remaining Parmesan over top. Squeeze over a lemon wedge, if desired.