Clean the mushrooms, paprika and spring onions, cut the mushrooms into slices, dice the paprika and cut the spring onion into rings, sauté the vegetables briefly in a little water, add the condensed milk and vegetable stock and simmer for about 8 minutes, season with salt and pepper.
Wash turkey escalope, pat dry and fry in the remaining oil for approx. 2 minutes on each side.
Brush a coated pan with oil, cover the schnitzel with cooked ham and place in the baking dish. Pour the vegetable sauce over the schnitzel, sprinkle everything with cheese, bake for 20 minutes.