Add the linguine to a pot of boiling salted water and cook for about 10 minutes, or until al dente.

Drain, reserving 1/3 cup of the pasta water. Set the pasta aside for now.

Preheat the oven to 425°F, and prepare a baking sheet by lining it with parchment paper.

Combine the flour and salt on a large plate, and stir with a fork to blend.

In a separate bowl, combine the breadcrumbs, basil, Parmesan cheese and half the lemon zest. Stir with a fork to blend thoroughly.

In a third bowl, beat the eggs, mustard and milk together.

Heat half the olive oil in a large skillet.

Take each piece of turkey scallopini, and dust it first in the flour mixture, then the egg/milk mixture, and finally, pat the breadcrumb mixture on both sides.

Place it in the skillet at a medium high setting, and repeat until all the turkey is used up.

Fry until golden brown, or about 2 minutes on each side.

Transfer the turkey pieces to the prepared baking sheet, and place it in the oven. Bake the turkey for about 8 to 10 minutes, until cooked all the way through.

Without cleaning the skillet, add the remaining oil, along with the garlic, remaining lemon zest, and shallots. Saute for 2 to 3 minutes, until fragrant and golden.

Add the white wine, pasta water, and lemon juice. Bring the heat to a medium-high setting, and bring the sauce to a boil as you stir.

Allow it to simmer for 2 to 5 minutes. The sauce should thicken as it reduces. Season with salt and white pepper to taste.

Add the turkey pieces back into the pan, along with the parsley.

Cook for another minute or so to heat the turkey throughout, and blend the flavors.

Serve over the linguine.