Fry turkey cutlets in oil, season with salt, season with pepper and sprinkle with rosemary. Then wrap in foil and keep warm. Dice the onions and add to the drippings form and sauté briefly. Cut the chicory in half, remove the stem and a little bit of leaves and add to the onions. Extinguish with vegetable soup, add a squeeze of lemon, season with salt, season with pepper and stew briefly until soft. If necessary, the liquid in the chicory can be bound a little bit with sauce binder. Arrange the cutlets on a plate, add the chicory and garnish with parsley. As a side dish, potato croquettes, which can be made on parchment paper in the stove, or baked potatoes in foil, are very tasty. If these are in the stove, the cutlet in foil can also be kept warm there.