Turkey Schnitzel with Tomatoes and Onions

Ingredients

• 4 turkey cutlets (pre-cooked, about 160 g)
• Salt
• black pepper
• 2 tbsp flour
• 350 g cherry tomatoes
• 2 white onions
• 2 tbsp capers
• 0.5 bunch Parsley
• 1 Tbsp clarified butter
• 2 tbsp white balsamic vinegar
• 80 ml chicken broth

Instructions

1. 1.

   Wash the cutlets, pat dry and gently flatten. Season both sides with salt and pepper, then dredge in flour.

2. 2.

   Wash the tomatoes. Peel the onions, halve them and slice into thin strips. Drain the capers in a sieve. Wash the parsley, shake dry, pluck leaves and finely chop.

3. 3.

   Heat clarified butter in a large pan. Fry the cutlets 3-4 minutes per side, remove and keep warm. Add the onion to the pan and sauté for 2 minutes while stirring. Add the tomatoes and cook for another 2 minutes. Stir in capers and parsley. Deglaze with vinegar and broth, season with salt and pepper.

4. 4.

   Add the meat back to the pan, warm briefly. Serve with white bread.