Preheat the oven to 200 degrees.
Rinse the turkey cutlets, dry them and cut them into 3 cm long strips, dust the meat with the flour. Remove the skin from the onion and dice it.
Heat the oil and fry the onion cubes until translucent. Add the floured strips of meat and fry, turning, then extinguish with the vegetable soup. Fold in the whipped cream and the parsley. Simmer the ragout in an open saucepan at a low temperature.
Clean the mushrooms, rinse them, dry them and cut them into fine leaves, then fry them in the butter, turning them. Mix the wine, mushrooms, salt and pepper into the ragout.
Fill the patties with the ragout and serve them on the spot.
Serve with sugar snap peas.