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!
The quantities provided above are averages only.
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 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
227 g
Mushrooms
2 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
28 g
Capers
7 g
Basil
2 unit(s)
Cream Cheese
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
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. Roughly chop 1 tbsp capers (dbl for 4 ppl). Zest, then juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges.
In a small bowl, stir together mayo, half the lemon zest and 1/4 tsp salt (dbl for 4 ppl). In a shallow dish, stir together breadcrumbs and 2 tbsp Parmesan (dbl for 4 ppl). 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 excess breadcrumbs back into the shallow dish.
Heat a large non-stick pan over medium-high heat. When the 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 scallopines to a parchment-lined baking sheet. Carefully wipe the pan clean. (TIP: Cook 2 scallopines at a time for 4 ppl, using 1 tbsp oil for each batch!)
Roast scallopines in 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, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain. Set aside.
Meanwhile, 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. Stir often, until fragrant, 1 min. Remove pan from heat. Add cream cheese, linguine, half the parsley, half the basil, reserved pasta water, 1 tbsp lemon juice (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Stir together.
Divide mushroom-caper linguine and turkey scallopine between plates. Sprinkle remaining parsley, remaining basil and 1 tbsp Parmesan over each plate. Squeeze over a lemon wedge, if desired.