Turkey cutlets with olives
Instructions
Pitted olives with the appropriate tool and cut into slices.
Cut in half the Turkey slices and lightly beat them a little bit with the mallet.
Put to fire the butter with a tablespoon of oil and FRY on both sides of the scallops, then add the chives, chopped finely diced ham and nuts rather small.
Savoury in right measure.
Cook for a few minutes, then add to the olives, a pinch of pepper and half a tbsp of broth.
Simmer the meat for fifteen minutes.
Taste, add salt if necessary and serve the scallops on the table together with a puree of potatoes, or with fennel cooked in butter with the addition of 100 g diced cooked ham.
Serve in hot pot.
Ingredients and dosing for 4 persons
- 600 g of slices of turkey breast
- 1 thick slice of ham
- 100 g of green olives
- 1 cipollina
- 30 g of butter
- Little of broth
- Olive oil
- Salt
- Pepper