Turkey steaks and mozzarella with coffee and olive syrup

Ingredients for 2 servings:

• 150 g green olives with stones
• 170 g balsamic vinegar, dark
• 80 g brown cane sugar
• 85 ml espresso, strong
• 1 stalk(s) cinnamon
• 2 tbsp olive oil
• 2 packs of mozzarella (buffalo mozzarella), each 125 g
• 4 thin turkey cutlets
• 3 tbsp flour
• Salt and pepper, freshly ground
• 2 tbsp butter
• ½ bunch basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Refined

Score the olives all around. Combine the balsamic vinegar, sugar, espresso, and cinnamon stick in a pan and reduce over high heat for about 10 minutes. Then remove the pan from the heat and stir in a pinch of salt, the olives, and 1 tablespoon of oil. Slice or tear the mozzarella. Rinse the turkey cutlets in cold water and pat dry with kitchen paper. Place between two sheets of cling film and carefully flatten. Mix the flour, salt, and pepper and coat the meat in it, shaking off any excess flour. Heat 1 tablespoon of oil and butter in a pan and fry the cutlets for 2-3 minutes on each side until light brown. Remove from the pan and let drain on kitchen paper. Use half of the syrup to remove the cooking juices. Place the meat and mozzarella on each half of a plate. Drizzle the syrup with the cooking juices over the meat and the other syrup over the mozzarella. Wash and dry the basil leaves, tear them slightly, and sprinkle them over the top. Serve with flatbread and a fresh green salad.