Lemon Turkey Caper Salad

Name: Lemon Turkey Caper Salad with Pan sauce
Total time: 30 min
Yield: 2
Cuisine: Canadienne
Ingredients: 340 g Portions de poitrine de dinde; 30 g Câpres; 1 pièce(s) Citron; 113 g Mélange roquette et épinards; 8 cs Chapelure italienne; 2 cs Mayonnaise; ¼ tasse(s) Parmesan, râpé grossièrement; 1 pièce(s) Mini concombres; 7 g Persil; 3 cs Huile*; ¼ cc Sucre*; ¼ cc Sel et Poivre*

with Pan sauce

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Crispy breadcrumb coated turkey gets a savoury lemon-caper pan sauce and a stunning side of fresh greens. It's a bistro-inspired dinner for any night of the week.

étiquettes:

Faible en glucides

Allergènes:

Avoine

•Seigle

•Sésame

•Soya

•Blé

•Orge

•Lait

•Oeuf

•Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

340 g

Portions de poitrine de dinde

30 g

Câpres

1 pièce(s)

Citron

113 g

Mélange roquette et épinards

8 cs

Chapelure italienne

2 cs

Mayonnaise

¼ tasse(s)

Parmesan, râpé grossièrement

1 pièce(s)

Mini concombres

7 g

Persil

Pas inclus dans votre livraison

3 cs

Huile*

¼ cc

Sucre*

¼ cc

Sel et Poivre*

Informations nutritionnelles

Énergie (kcal)640 kcal

Graisses38 g

dont saturés8 g

Glucides24 g

dont sucres4 g

Fibres4 g

Protéines50 g

Cholestérol115 mg

Sel1250 mg

Gras Trans0.2 g

Potassium1050 mg

Calcium250 mg

Fer3.5 mg

Ustensiles

•Passoire

•Assiette peu profond

•Cuillères à mesurer

•Papier sulfurisé

•Plaque de cuisson

•Grande poêle antiadhésive

•Grand bol

•Fouet

Instructions

Drain capers, then pat dry with paper towels. Roughly chop parsley and capers. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.

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. (NOTE: Cook 2 turkey scallopini 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 bakes, slice the cucumber into 1/4-inch rounds. Whisk together 1 tbsp lemon juice, 1/4 tsp lemon zest, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the cucumbers and capers, then toss to coat. Set aside.

Add the arugula and spinach mix to the large bowl with marinated cucumbers. Toss to combine. Divide the turkey and salad between plates. Sprinkle the remaining Parmesan over the salad. Squeeze a lemon wedge over the turkey, if desired.