For the turkey escalopes au gratin, season the turkey escalopes with salt and pepper and fry them in a little fat on both sides. Then place the meat in a baking dish.
Clean the mushrooms, cut them into slices and fry them in a little butter as well. Mix the fried mushrooms (without the liquid) with the pesto, crème fraîche and Gouda. Season the mixture with salt and pepper. Spread the finished mixture on the turkey cutlets about 1-2 cm thick.
Now bake the cutlets in the oven at approx. 180-200 °C for 25 minutes.