For the vegetable turkey pan, dice the onion, cut the bell bell pepper into strips and slice the eggplant.
Rinse the cutlets and pat dry. Heat oil in a pan, fry meat until golden brown, about 5 minutes. Season with salt and Kampot pepper. Remove.
Sauté vegetables in oil, add soup and meat and cook everything for 10 minutes. Add basil and creme fraiche to meat and cook for another 5 minutes.
Sprinkle the vegetable turkey pan with Kampot pepper and serve.