For turkey strips, sear the meat with the olive oil in a large frying pan. Add the onion, garlic and bell bell pepper, season with salt, bell pepper, rosemary, sugar and tomato paste and fry for another 5 minutes.
Mix cornstarch in a little water and add. Bring to the boil briefly. The vegetables should still be crunchy. Divide among plates and serve.
Preparation Tip:
Turkey cutlets are best served with rice or potatoes.
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