Turkey Cutlets with Cheese and Cornichon Skewers
Cut the turkey breasts into small, bite-sized cutlets and season with salt and pepper.
Heat oil and butter in a pan and fry the turkey breast cutlets in it in portions for 2-3 minutes. Remove the fried turkey breast cutlets form the pan and keep warm.
Pour the chicken stock into the same pan with turkey breast drippings and let simmer shortly.
Rinse the tomatoes, cut into slices, and cover the fried turkey breast cutlets with it. Season with a little salt and pepper.
Cut the cheese as per the size of cutlets, spread over the tomatoes and broil under a preheated broiler, watching carefully.
Halve the cornichons obliquely and thread onto toothpicks. Place the cornichon skewers on the turkey breast cutlets.
Place the turkey breast cutlets on a preheated platter, drizzle with the reduced stock and sprinkle with red pepper.