Turkey Cutlets with Beans
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice into small cubes.
Peel shallots and chop. Heat 1 tablespoon of butter in a pan and saute shallots until translucent. Add tomatoes, season with salt and pepper and simmer for about 5 minutes.
Rinse and trim beans, cook in salted water for about 8 minutes. Drain and rinse in clod water, drain again.
Season turkey cutlets with salt and pepper. Coat with flour and dip into beaten eggs. Coat with almonds and press firmly. Heat butter in a pan and cook for about 3 minutes per side.
Toss beans in remaining butter until heated through. Arrange turkey cutlets, beans and tomatoes on plates and serve.