Heat 2 tbsp of olive oil in a pan with the finely chopped onions. After 10 minutes add rosemary, sage, sliced carrots, garlic, vinegar, broth and wine. Boil for 15 minutes. Dust the turkey slices in flour, add salt and pepper, then pass them in beaten eggs and then in the breadcrumbs. Fry them in oil until they are golden. Put the meat in a dish, cover with the wine sauce and let it rest for one day before serving.