Garlic and turkey cutlets

Ingredients: 1 small garlic clove, 1 onion, 1 tomato, 150g of turkey (thick chunks from the thigh portion), a few drops of oil, salt, coarsely ground pepper, 1/4 teaspoon of instant bouillon powder, 140ml water, 1 tablespoon of feta, 1 teaspoon of mustard, 1 slice of French bread (or one portion of potatoes, rice or pasta)

How to make:

1. Wash the garlic cloves and cut into 5-cm pieces. Peel the onion and cut into rings. Take the cleaned tomatoes, remove the stems and cut them into pieces. Rub oil on the whole turkey meat, put it in a non-stick pan and fry on high heat for 2 minutes, then switch to medium heat and continue frying for 8 minutes. Add salt and pepper and wrap in aluminum foil to keep warm.

2. Add onion rings to the hot pan and saute for 2 minutes. Add the garlic cloves and tomato chunks and sauté briefly. Pour the water and instant bouillon powder into the pan, stir well and cook over low heat for 5 minutes. Next add the feta and mustard and cook for another 3-5 minutes until the soup is thick. Add salt and pepper to taste.

3. Cut the meat into thick slices and pour the gravy over the garlic scapes. Lay the meat on a plate, then arrange the garlic scapes next to the meat. Serve with French bread.

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