1 Rinse peaches, cut in half, remove the pit and chop the flesh finely.
2 Rinse, dry and finely chop cucumber.
3 Rinse dill, shake dry and chop coarsely.
4 Whisk vinegar with salt, pepper, red pepper flakes and olive oil. Mix in peach, cucumber and dill.
5 Rinse turkey cutlets, pat dry with paper towels and season with salt and pepper.
6 Heat the canola oil in a large non-stick pan and cook the cutlets on each side for about 2 minutes. Top the turkey cutlets with peach and cucumber salsa and servve.