Preparation Start by chopping the vegetables: chop the courgette and the aubergine, cut the onion into Julienne strips and cut the red bell pepper into thin strips. Do not chop the asparagus. Season the turkey chops to your liking, dip them into the egg and then into the bread crumbs. If preferred, replace the breadcrumbs with some kind of flour: wheat, corn, etc. Ideally, use a grill for the vegetables. Heat the grill and grease it with a little bit of oil on a napkin. Then, put the vegetables on it so they can cook. At the same time, on a frying pan with a jet of olive oil, fry the chops until they are toasty. Presentation Place the cutlets on a plate with the vegetable garnish around them. You can also serve it with basmati rice.
