Natural pretzel-crusted turkey cutlets

Ingredients:

• 450g natural turkey cutlets, cut in half lengthwise
• 4 sweet potatoes, about 170g each
• 2 cups crushed small pretzels
• 1.5 tsp paprika
• 2 tbsp mustard
• 1 teaspoon chopped fresh thyme
• 3 tablespoons of vegetable oil
• 1 tbsp melted butter
• 3 tbsp. maple syrup
• 1 tbsp chopped fresh chives

Preparation:

1. Prick the sweet potato all over with a fork. Microwave until tender, about 10 minutes. Cover and set aside.
2. Meanwhile, evenly spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/4 teaspoon salt, and a couple of grinds of pepper. Spread 1 tablespoon mustard on one side of the cutlets and sprinkle with thyme, then roll them in the crushed pretzels.
3. Heat 1.5 tablespoons vegetable oil in a large nonstick frying pan over medium heat.
   
   Add the turkey half, breaded side down. Cook until golden brown, 2 minutes. Turn over and cook for another 1 minute.
   
   Transfer to a plate. Wipe out the pan and add the remaining 1.5 tablespoons of vegetable oil. Repeat the entire process with the remaining cutlets.
4. In a bowl, combine the butter, 1 tablespoon of maple syrup, and the remaining 1/2 teaspoon of paprika. Cut the sweet potatoes and spread with butter. Fluff the flesh with a fork. Season with salt and sprinkle with chives.
   
   Combine the remaining 2 tablespoons maple syrup and 1 tablespoon mustard. Serve the turkey with sweet potatoes and maple-mustard sauce.