Traditionally, piccata consists of seasoned and floured veal that's sautéed and served with a quick lemony sauce. It's also perfect made with turkey.
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) grated lemon rind
1/2 tsp (2 mL) each salt and dried thyme
1/4 tsp (1 mL) pepper
1 lb (500 g) turkey scaloppine
2 tsp (10 mL) each butter and olive oil
Chopped fresh parsley
In shallow dish, lightly beat egg. In separate shallow dish, combine flour, lemon rind, salt, thyme and pepper. Dip turkey into egg to coat well; press into flour mixture, turning to coat all over.
In nonstick skillet heat half each of the butter and oil over medium heat; cook half of the turkey, turning once, for 6 minutes or until no longer pink inside. Wipe out pan; repeat with remaining butter, oil and turkey. Garnish with parsley.
Tip: If turkey scaloppine is unavailable, turn 1 lb (500 g) turkey cutlets into thin pieces by pounding between waxed paper with mallet to 1/4-inch (5 mm) thickness.