Pecan Crusted Turkey with Nectarine Sauce

Ingredients

6 skinless turkey breast schnitzel slices 180g each and about 1cm thick
Salt and pepper
1 dsp olive oil
3 tbsp butter
¼ cup flour
1 cup finely ground pecans
1 tsp chopped thyme
½ tsp chopped rosemary
2 tbsp chopped parsley
Salt and pepper

Nectarine Brandy Sauce

1 tsp butter
1 small onion, diced
3 nectarines, peeled, pitted, and finely diced
¼ cup verjuice
1 tablespoons brandy
2 tablespoons maple syrup

Directions

Preheat the oven to 200 c.
Cover the turkey fillets with oil and season with salt and pepper. Heat a frypan with and sear off the fillets for 1 minute each side.
Lightly butter the bottom of a baking dish that fits all the turkey fillets in a single layer. In a medium bowl, crumble together the butter and the flour until resembles bread crumbs mix together the pecans, herbs and seasoning pepper.
Spread mixture evenly over each fillet. Bake, uncovered, for 20 minutes until golden.
Arrange on a platter and serve with sauce on the side.

Nectarine Brandy Sauce:

In medium saucepan, heat the butter and add in the onions, sauté for 2 minutes. Add in the brandy, verjuice and the maple syrup and simmer for 20 minutes over low heat, stirring occasionally. Serve over the baked turkey.