Preheat the kitchen stove to 160 degrees.
Bread the turkey breast cutlets with eggs, flour and pine nuts. Dip the cutlets first in the beaten eggs, then in the flour and finally in the pine nuts on the other side. Roast for about ten minutes in a quarter of a liter of hot olive oil. Then put in the stove until the vegetables and the salsa are ready.
Dice the kohlrabi and the two melanzane and sauté them in three tablespoons of olive oil. After about two minutes, add the quartered tomatoes and the vegetable soup and cook for five minutes. Finally, add the chopped basil leaves.
Cut the nectarines and peppers and sauté them in two tablespoons of olive oil with a little chili. Add the garlic cloves whole and then crush them with a magic wand. Finally, add the honey, season with a dash of plum wine and mix the salsa well.
Drizzle the salsa onto plates, remove the cutlets from the heat and bring to the table together with the ratatouille.
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