Wash turkey fillets, pat dry and cut into medium-sized pieces. Season with pepper and salt. Fry until golden brown on both sides (approx. 5 minutes, depending on thickness). Then deglaze the gravy with a good dash of balsamic vinegar and add the honey. Spread the mixture and turn the turkey fillets in it several times. Then serve hot immediately.
I served it on rocket with fresh mushrooms, but a side dish of potatoes, polenta or just baguette also taste wonderful.
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