Turkey Scallops With Olives

Preparation:

Preparation: Pit the olives with the appropriate tool and cut them into slices. Cut the turkey slices in half and lightly beat them with a meat mallet. Put the butter on the fire with a few spoonfuls of oil, brown the scallops on both sides, then add the very finely chopped onion and the ham cut into rather small cubes. Salt to the right extent. Cook for a few minutes, then add the olives, a pinch of pepper and half a ladle of broth to the meat. Let the meat cook for about fifteen minutes. Taste, adjust salt if necessary and serve the escalopes on the table accompanying them with a mashed potato, or with fennel cooked in butter with the addition of a pound of cooked ham cut into cubes. Serve on a hot plate.