- 750 grams Turkey cutlets
- Cayenne pepper
- 2 organic Lemons
- 2 bunches Scallions
- 3 tablespoons Sunflower oil
- 2 teaspoons Pastry flour
- Chicken stock
- Scallions (for garnish)
Rinse the turkey cutlets, pat dry and cut into bite-sized pieces. Season the turkey cutlet pieces with with salt and cayenne pepper, and set aside on a plate.
Rinse 1 lemon in hot water, wipe dry and garte the zest. Rub the turkey cutlet pieces with the half of the lemon zest on both sides and leave for 15 minutes. Cut the lemons in half and squeeze out the juice.
Rinse the scallions and cut into thin rings. Heat the oil in a pan and fry the turkey cutlet pieces vigorously. Add the scallions and cook for a few minutes.
Sprinkle the turkey cutlet pieces with flour. Mix the lemon juice with the chicken stock, pour into the turkey cutlet pieces, bring to a boil and simmer over medium heat for 10 minutes. Season with salt and cayenne pepper to taste and sprinkle the remaining lemon zest.
Serve garnished with scallions.