Turkey Paillards with Cranberry Piccata Sauce

Turkey Paillards with Cranberry Piccata Sauce
Tara Donne

Whether it's for your Thanksgiving dinner from leftover turkey, this dish is great for the holiday. It saves you time and gives you the holiday flavors with the cranberry piccata. It is recommended you pair this meal with Thorny Rose Red Blend. 

4
Servings
587
Calories Per Serving
Deliver Ingredients

Ingredients

For the cranberry piccata sauce

  • 1 medium fennel bulb, stalks discarded, cored and thinly sliced
  • 3 Tablespoons olive oil
  • 1 small yellow onion, diced
  • 1/2 bunch celery, thinly sliced
  • 1 1/2 Teaspoon fennel seeds
  • 1/2 Cup dry white whine (Thorny Rose Chardonnay)
  • 1 Cup fresh cranberries
  • 1/4 Cup hand-torn-flat-leaf parsley
  • 1 Tablespoon drained capers
  • 2 Teaspoons freshly ground pink peppercorns
  • 2 Tablespoons unsalted butter

For the turkey paillards

  • 1/2 Cup whole milk
  • 2 cage-free organic eggs
  • 1/2 Cup panko breadcrumbs
  • 1/2 Cup almond flour
  • 1/4 Cup grated Parmesan cheese
  • 4 thick slices fully cooked turkey breast
  • 2 Tablespoons canola oil

Directions

For the cranberry piccata sauce

Preheat the oven to 450 degrees. Spread the fennel on a baking sheet, drizzle with 1 tabelspoon of the olivie oil and bake until browned on the edges, about 6 minutes. Set aside to cool to room temperature.

In a large skillet, heat the remaining 2 tablespons of olive oil over medium-high heat. Add the onions, celery, and fennel seeds and cook until the onions and celery are translucent, about 2 minutes.

Add the white wine and cook for 2 minutes, stirring with a wooden spoon to scrape up any browned bits fromteh bott of the pan to deglaze it. Add the toasted fennel, cranberries, parsely, capers, sweetener, pink pepper, and butter and cook for 2 to 3 minutes to heat through. Remove the pan from the heat.

For the turkey paillards

In a shallow bowl, whisk together the milk and eggs to make an egg wash. In another shallow bowl, combine the panko, flour, and Parmesan. Dip each piece of turkey in the egg wash, coating both sides, then dip into the breading mixture. Shake off any excess breading.

In a large skillet, heat the canola oil over medium-high heat. Add the turkey and pan-fry until golden brown, 2 to 3 minutes on each side.

Serve each paillard topped with 1/4 cup of the cranberry piccata sauce.

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.

Nutritional Facts

Total Fat
41g
63%
Sugar
7g
N/A
Saturated Fat
10g
50%
Cholesterol
155mg
52%
Protein
29g
58%
Carbs
22g
7%
Vitamin A
163µg
18%
Vitamin B12
0.8µg
12.7%
Vitamin B6
0.5mg
27.2%
Vitamin C
18mg
30%
Vitamin D
1µg
0.2%
Vitamin E
4mg
19%
Vitamin K
120µg
100%
Calcium
233mg
23%
Fiber
6g
25%
Folate (food)
51µg
N/A
Folate equivalent (total)
51µg
13%
Iron
3mg
16%
Magnesium
55mg
14%
Monounsaturated
17g
N/A
Niacin (B3)
5mg
24%
Phosphorus
390mg
56%
Polyunsaturated
5g
N/A
Potassium
818mg
23%
Riboflavin (B2)
0.3mg
19.1%
Sodium
303mg
13%
Thiamin (B1)
0.1mg
6.9%
Trans
0.3g
N/A
Zinc
2mg
14%

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