Preheat oven to 180 ° C.
Pat steak thinly and season with salt and pepper. Place cheese slices upon the cutlets. Cut cherry tomatoes into slices and place them with the basil leaves upon the cheese. Fold cutlets, press on at the edges and secure with toothpicks.
Heat oil and fry the cutlets on both sides and roast in the oven for 15 minutes.
Peel the lower third of the asparagus and cut the ends. Boil asparagus al dente, about 4-6 minutes.
Drain asparagus and arrange on warmed plates, brush with melted butter and salt lightly.
Put turkey cutlets on top and pour with gravy.