Schnitzel Turkey with sage

4 PCs Turkey - filet . 150 g

2 tsp. curry powder

ground black pepper

salt

2 the sage sprigs

4 tbsp. bread crumbs

4 tbsp. vegetable oil

1 peppers red, green, yellow - pod

2 onion - head

2 garlic cloves

125 ml bouillon cubes chicken - broth

125 ml cream

Fillet lightly tenderize, cut tendons, salt, pepper, season 4 teaspoon curry.

Sage finely chop, mix with breadcrumbs. Zapaniruyte chicken in this mixture and fry on medium heat in half the norms of heated oil for 5 minutes on each side. Place in another bowl, put in a warm place.

For the sauce, finely chopped garlic, fry in a little rest after roasting the chicken oil, dilute broth, cream, lightly boiled down to high heat, season with salt and pepper.

The pods of sweet pepper wash, remove seeds, cut into pieces. Onion peel and cut into large cubes. Vegetables saut in remaining hot oil, season with salt and pepper, add 1/4 teaspoon curry and fry for 10 minutes over medium heat, stirring occasionally.

When serving pour the sauce over the chicken. Garnish serve roasted peppers and onions.