Tested till perfect Turkey Piccata
Turkey Piccata
Photography by Matthew Kimura

Turkey Piccata

Traditionally, piccata consists of seasoned and floured veal that's saut? and served with a quick lemony sauce. It's also perfect made with turkey.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 1995

Recipe2 out of 5 based on 2 ratings.
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  • Portion size 4


  • 1 1eggeggs
  • 1/2 cup 1/2cupall-purpose flour
  • 2 tsp 2tspgrated lemon rind
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbturkey scaloppine
  • 2 tsp 2tspbutter
  • 2 tsp 2tspolive oil
  • chopped fresh parsley
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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.

Additional information :

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.

Nutritional Information Per serving: about

cal 210 pro 29g total fat 7g carb 4g
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