Peel onions and cut into fine wedges.
Peel and chop garlic. Wash and chop herbs. Heat oil. Fry garlic and onions until golden brown. Deglaze with chunky tomatoes, bring to the boil. Season with salt, pepper, herbs, a few squirts of lemon juice and capers. Reduce over high heat for 5 minutes. In the meantime, wash turkey cutlets, dab dry, pat slightly flatter.
Fry in hot fat for 2-3 minutes on each side. Season with salt and pepper. Season sauce again to taste. Serve cutlets and sauce sprinkled with olives. Garnish with fried lemon slices and fresh herbs, if desired.
