Preheat oven to 180 ° C. Wash mushrooms, onions and bell pepper, cut mushrooms into slices, spring onions into rings and green pepper into cubes. Sauté vegetables in the soup briefly, pour in milk and simmer for 10 minutes. Season with salt and pepper.
Season both sides of turkey cutlets with salt and pepper and fry them in oil all around.
Place escalopes in an ovenproof dish, sprinkle with the vegetable sauce and drizzle with Edamer cubes. Bake in the oven 15 minutes.