Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 2)
2 turkey/chicken cutlets ca. 150-200g each)
200g chopped tomatoes (1/2 can)
4 tbsp mixed fresh herbs (parsley, basil, dill, rosemary)
grated zest of 1/4 orange, ca. 1 tbsp
olive oil, salt, pepper
1 carrot, finely diced
100g frozen peas or runner beans
1 small onion, chopped
method:
Blitz herbs, tomatoes, zest and 1 tsp olive oil together. Set aside.
Season cutlets well with salt and a little pepper.
Heat some olive oil in a pan on medium-high heat. Fry cutlets for 3 min on one side, then flip them over, add the carrots, and fry 3 min before setting cutlets aside on a plate.
Reduce heat to medium-low, add a little more oil, and add the onion to the carrots.
Once the onion is soft, add the tomato sauce and peas or runner beans. Return the cutlets to the pan, lower heat and simmer, covered, 5 min. Flip the cutlets over and simmer, covered, another 5 min.
Serve on rice or potatoes of choice.