Heat the oil in a frying pan. In the meantime, season the turkey escalopes with salt and pepper. Then fry the seasoned turkey escalopes in the hot fat on both sides for approx. 8 – 10 minutes.
Then remove the cutlets and keep them warm. Melt the butter in the remaining drippings. Stir in the flour and deglaze with the wine. Add the cream and let everything boil down a bit.
In the meantime, finely chop the tarragon leaves.
Stir the tarragon leaves with the freshly grated Parmesan into the sauce. Bring to the boil briefly. Arrange the turkey escalopes on plates and pour the sauce over them.
Serve with pasta of any kind.