Turkey Cutlets with Tomatoes and Onions
ready in 50 min.
- 4 Turkey cutlets (ready to cook, each about 160 grams)
- black peppers
- 2 Tbsps Pastry flour
- 350 grams Cherry tomatoes
- 2 white onions
- 2 Tbsps Caper
- ½ bunch parsley
- 1 Tbsp clarified butter
- 2 Tbsps White balsamic vinegar
- 80 milliliters Chicken broth
Rinse the cutlets, pat dry and pat flat. Season on both sides with salt and pepper and coat with flour.
Rinse the tomatoes. Peel the onions, halve and cut into fine strips. Drain the capers in a colander. Rinse the parsley, shake dry, pluck the leaves and finely chop.
Heat the clarified butter in a large skillet. Cook the cutlets on each side for 3-4 minutes, remove and keep warm. Add the onion to the pan and cook for 2 minutes while stirring. Add the tomatoes and cook for another 2 minutes. Add the capers and parsley. Deglaze with vinegar and broth and season with salt and pepper.
Heat the turkey cutlets briefly. Serve with white bread.