Balsamic Turkey Cutlets with Rosemary

Ingredients

• 5 1/2 oz (160 g) turkey breast
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1 tbsp (4 g) rosemary, chopped
• 1 garlic clove
• 3/4 cup (140 g) cannellini beans, rinsed
• 1/3 cup (80 ml) low-sodium chicken broth
• 1 tbsp (15 ml) balsamic vinegar
• 2 tbsp (12 g) Parmesan, grated
• a pinch of fine sea salt

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Method

1. Beat the turkey to an even half inch (1 cm) between two sheets of paper.
2. Cook 3 minutes a side in the oil over medium-high heat with the rosemary, to 74°C (165°F), then lift them out and rest.
3. Add the garlic, beans, broth and balsamic to the pan and boil hard for 2 minutes until syrupy. Crush a few beans in; taste and salt if needed. Serve the turkey on the beans with the sauce and Parmesan.