Turkey Cutlet with Apple-Pumpkin Vegetables

Ingredients

• 400 g pumpkin (1 piece)
• Salt
• 400 g turkey cutlets (2 pieces)
• Pepper
• 2 tbsp sunflower oil
• 2 sprigs sage
• 1 tsp ground turmeric
• 150 ml hot poultry broth
• 1 star anise
• 1 red-skinned apple

Instructions

1. 1.

   Peel, clean and cut the pumpkin into bite-sized pieces. Boil in salted water for about 8–10 minutes, then drain and set aside.

2. 2.

   While the pumpkin cooks, rinse the cutlets under cold water, pat dry, and season with salt and pepper. Heat 1 tbsp oil in an oven-safe pan and sear the cutlets on one side until golden. Flip and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for another 4 minutes.

3. 3.

   Meanwhile wash the sage, pat dry, and slice the leaves into strips. Stir turmeric with poultry broth and pour over the meat along with sage and star anise. Bake for about 4 more minutes.

4. 4.

   In the meantime wash, clean and thinly slice the apple. Heat remaining oil in a pan. Sauté pumpkin and apple for 2–3 minutes, turning constantly. Season with salt and pepper.

5. 5.

   Plate the turkey cutlets with sauce and vegetables on four plates.