Turkey Escalope with Lemon Sauce

Cut the onions into wedges and chop the garlic. Marinate the turkey cutlets with olive oil, salt and pepper. Sear the meat in a frying pan on both sides and finish frying in 2-3 minutes with reduced heat. Remove the cutlets from the pan and keep warm.

Slowly braise the onions in the drippings for five minutes, add the garlic, sweat briefly and deglaze with wine. Pour in Rama Cremefine to boil and lemon juice, add bay leaf, part of the lemon zest and rosemary sprig and boil down the sauce until creamy.

Prepare the mashed potatoes according to the package instructions, finally stir the tomato puree into the hot mash and season to taste.

Serve the finished dish sprinkled with lemon zest.

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