Rinse turkey cutlets, cut into bite-sized pieces, dust with cayenne pepper and flour. Fry in oil until golden brown, remove from frying pan, keep warm.
Finely chop onion, fry in drippings for 2 min, extinguish with water and dry sherry, cook a tiny bit. Fold in mango chutney and curry.
Peel banana, cut into slices, sprinkle with juice of one lemon. Add meat to sherry onions, cook for 3 min at mild temperature. Add banana pieces, heat briefly (they should not fall apart). Season with salt and pepper.
Serve with long-grain rice or mashed potatoes.
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