Turkey Cutlets in Garlic Cream Sauce

First, cut the turkey breast meat into small pieces, season with bell pepper and paprika and let it brown a little.

Peel and dice the onion and press the garlic.

Heat olive oil in a pan and sauté onion and garlic. Add the turkey and brown on all sides. Then deglaze with a strong shot of white wine and let it boil down briefly.

Meanwhile, stir soup with water until smooth and add to pan. Reduce to a thicker consistency.

Stir in the chopped chives and season with sea salt.

Finally, stir only crème fraiche into the turkey cutlets and heat again briefly on the griddle, but do not allow to boil up again.

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