Cut turkey schnitzel into strips. Heat the sunflower oil in a pan and briefly brown the meat while turning.

Wash and cut the bell peppers, cucumber, radishes and tomatoes. Clean the lamb's lettuce and drain well.

Peel and finely dice the onion. Wash and drain the chives and parsley.

Mix vinegar, onion, mustard, a little salt and pepper. Finally, beat in the olive oil, chives and parsley. Add dressing over lettuce and turkey strips. Serve with fresh baguette.