Order the turkey slices between 2 sheets of baking paper and beat them a little bit with a steak hammer. Then cover them in flour.
Brown the meat with butter, 2 tablespoons of oil and peeled garlic. Remove garlic, add herbs and minced shallots and cook the slices for a minute per side.
Add Balsamic Vinegar of Modena IGP, wine and add salt.
Continue cooking for about 3 minutes, gradually adding the broth. When the sauce has thickened, turn off the heat, cover and let stand for 5 minutes.
Place the slices on a serving dish and sprinkle them with a ground pepper and serve.