Ingredients

The following ingredients have 4 Servings
  • 3 tsps pickled, green peppers
  • 3 shallots
  • 2 garlic cloves
  • 1 bunch Chives
  • 4 thin Turkey cutlets (about 150 grams)
  • peppers
  • 1 Tbsp vegetable oil
  • salt
  • 4 Tbsps Brandy (or cranberry juice)
  • 1.25 cups Soy creamer

Instruction

  • Drain green peppercorns in a sieve, taking care to collect the brine. Crush peppercorns using the side of a large knife blade.
  • Peel shallots and garlic and finely chop.
  • Rinse chives, cut into small rings and shake dry.
  • Rinse turkey cutlets, pat dry season with black pepper and fry in a skillet in hot oil on each side over very high heat.
  • Remove from skillet, season with salt and let rest wrapped in aluminum foil.
  • Sauté shallots and garlic in the skillet until translucent while stirring over medium heat. Add peppercorns and 2 tablespoons brine and deglaze with the brandy.
  • The soy creamer and allow to simmer until creamy.
  • Add turkey back to skillet with their cooking juices and bring to a boil.
  • Add chives and season with salt and pepper. Serve with boiled potatoes, if desired.