Roast turkey cutlets in heated butter on both sides for 5 min, then cut into pieces. Arrange iceberg lettuce, plucked into bite-sized pieces, mixed pickles and onion together with the meat pieces on 4 plates. Make a vinaigrette from the vinegar stock of the mixed pickles and the remaining ingredients. Pour it over the salad ingredients.
Serve with garlic bread, fresh from the oven.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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