Drain the green peppercorns in a sieve, collecting the liquid underneath in a bowl. Crush the peppercorns with a large flat knife.
Peel and finely chop the garlic and shallots.
Wash the chives, shake dry and chop finely.
Season the turkey cutlets with pepper. Heat the oil in a pan and fry the cutlets on each side.
Remove the turkey from the pan, season with salt and leave to rest, covered with foil.
Saute the garlic and shallots in the pan over a medium heat until softened, stirring. Add the green peppercorns and 2 tbsp water then pour in the brandy.
Add the soy cream and bring to the boil until the sauce is creamy.
Return the turkey cutlets to the pan and bring to the boil.
Add the chives, season with salt and pepper and serve. Saute potatoes make an ideal side dish.