ingredients

4 cutlets of french turkey
1 dozen petals of tomatoes confit in oil
1 branch of rosemary
2 tbsp. tablespoon of olive oil
1 C. of balsamic vinegar.

Steps

Step 1

Mix the candied tomato petals with a little oil from the jar, so that you can obtain a spreadable preparation.

2nd step

Slice the cutlets in the thickness . Open and spread inside the confit tomato paste. Close them again.

Step 3

In a skillet , heat the olive oil over high heat. Add the cutlets and brown for 2 minutes on each side. Add the rosemary previously rinsed, then lower the heat and cover for 7 to 8 minutes.

Step 4

Once the escalopes are cooked , put them on a plate. Deglaze the cooking juices with the balsamic vinegar.