In hot oil, saute ginger and green onion until translucent. Add pineapple and steam briefly. Extinguish with soup and add tomato ketchup.
Stir together pineapple juice and cornflour and add.
Bring everything to a boil once until the sauce thickens, and season with soy sauce.
Drizzle turkey cutlets with the soy sauce and marinate briefly.
Mix egg whites in a soup plate until creamy.
Place cashew nuts in a soup plate as well.
Season turkey cutlets with salt and pepper. Turn first in the egg white, then in the nuts to the other side.
Immediately fry in hot oil until golden brown.
Serve with the pineapple sauce.
Mass: 4 persone