Melt the butter in a saucepan, add 150 ml of water and add the frozen beans. Stir in the savory and instant broth and simmer the beans in the covered pot for a few minutes.
Meanwhile, stir occasionally. Meanwhile, wash the turkey cutlets, pat dry and season with just a little herb salt. Heat the fat in a pan and fry the turkey escalopes in it for 4 to 5 minutes on each side, then push them to the edge of the pan.
Mix 50 ml of water with the cream and use it to deglaze the cutlets. Add the green peppercorns and the sweating water from the beans, mix everything together and season with herb salt.