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.
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.
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.