How to cook
Cut the onion into large pieces. Rub the meat with black pepper and arrange it in a baking pan with the onion pieces. Drizzle it with olive oil, brandy and lemon juice.
Leave the meat in the refrigerator for 3-4 hours, then take it out and leave it for 30 minutes at room temperature.
Preheat the oven to 390°F (200 degrees). Pour the broth into the baking pan with the meat and season with salt. Place the fresh coriander stalks on top.
Wrap the baking pan in aluminum foil and bake for 20 minutes, then remove the foil and leave the meat to acquire a light golden brown color, without burning it, so that it does not dry out and it remains tender.
Serve the turkey cutlets warm with a garnish of potatoes.
Enjoy your meal!