Wash the few brightly colored tomatoes, cut in half and carefully squeeze out / remove the seeds with a spoon. Then take a pan, heat it up and put the tomato halves in with the cut surface and fry them vigorously without adding any fat, remove.

Season turkey schnitzel with salt and gourmet pepper. Take a pan, heat rapeseed oil in it and add the seasoned schnitzel and fry briefly on both sides, then remove. Peel the onion, chop it up with a lightning chopper and add to the pan with the fried tomatoes, fry.

Then extinguish the Madeira liqueur wine and the poultry broth and let it boil down for a few minutes. Then the fried turkey schnitzel is added again and the whole thing is left to stew in it for a few minutes on both sides.

I cooked macaroni beforehand, which I had previously broken into pieces and then served with the turkey schnitzel and the tomatoes.