Sage Turkey Cutlets (Salbeischnitzel) - cooking recipe

Ingredients

300 g red onions
4 tablespoons oil
120 ml red wine
1 teaspoon sugar
salt and pepper, to taste
8 skinless boneless turkey breasts, thinly pounded (about 80 grams each)
40 g butter
12 fresh sage leaves

Preparation

Peel the onion and slice it into thin rings.
Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
Sprinkle with salt and pepper to taste.
In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
Season with salt and pepper, to taste.
Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.