Clean, wash and cut the beans into pieces.
Cook in boiling salted water for 15-18 minutes. Peel and dice onions.
Clean, wash and chop the peppers. Beat eggs.
Mix Parmesan, breadcrumbs, thyme, salt and pepper. Wash meat, pat dry.
Dip cutlets first in egg, then in Parmesan mixture. Press down a little. Heat 10 tablespoons oil.
Fry cutlets 3-4 minutes on each side. Drain beans. Heat the remaining 5 tablespoons of oil. Sauté onions in it.
Add peppers and beans and sauté for about 3 minutes. Deglaze with just under 1/8 l water and cream, boil off. Stir in broth.
Thicken sauce and season to taste. Arrange the turkey cutlets on the vegetables.
Serve with parsley potatoes.
