Turkey Chops with Tomato and Cheese

Category: Culinary recipes

Ingredients
Turkey fillet
tomato
cheese
salt pepper
vegetable oil

Cooking method

Today I had an idea to cook Chuchelkin's sour cream cutlets. Moreover, early in the morning I read Gasha's granddaughter's enthusiastic review. And as you know, the mouth of a baby speaks the truth. Delicious, must be done. But, apparently, when Chuchelka called her topic a culinary detective, she meant culinary pursuits, operational investigation ... and what else is there in detectives?
For 3 days, the whole forum has been looking for vinegar, there are many suspects, but there is only one truly Solntsevo-Modena, and even then not everyone is in the hands of ...
And now a cheese intrigue with Italian roots. And not the first freshness, moldy, but blue blood.
But back to the cutlets. What's in these cutlets? And I have such cutlets. Well, as it were, but not quite the same. Heres, that is the question. And not anyhow, but dry. Actually, there really shouldn't be a question. Sherry is the drink of our youth. And it was sold in any store at a ridiculous price. We drank it in the square of the officers' house. The fact that childhood is long gone, I am aware, but that dry sherry left with childhood, I learned only today. The seller in the store crawled along the shelves for a long time, and so as not to be at a loss at all, she stubbornly began to hand me fortified sherry, proving with ardor that dry sherry does not exist in nature. In another store, a girl happily flew up to me with a bottle of dry sherry, but ... for the price of a small airplane. And when asked to find a bottle for at least $ 10-15, the girl curled her lips and replied that they do not sell cheap wines. Oh how!
Somehow, Chuchelka's cutlets did not work out for me today. And I decided at worst just to fry the turkey breast like chops. But unlucky, so unlucky. Not a single egg was found at home. Therefore, I cut the breast into portions, carefully tenderized, salt and pepper, fried in olive oil almost until tender, then put chopped tomatoes on top and sprinkled with grated cheese. She covered the pan with a lid and kept it on low heat until the cheese melted. And it turned out to be absolutely wonderful that the meat was without breading: the tomato juice was absorbed into the meat, and it was very tasty and juicy!