If you can't find turkey cutlets, you can use a turkey tenderloin instead. Just cut it into thin slices and pound to 1/4-inch thickness.
1 (1 1/2-pound) package turkey cutlets
2 garlic cloves, cut in half
3/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extravirgin olive oil
1/4 cup lemon juice
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
How to Make It
Rub both sides of each turkey cutlet with garlic halves. Discard garlic halves.
Combine tarragon, salt, and pepper. Set aside.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of cutlets. Sprinkle half of tarragon mixture over cutlets. Cook 3 minutes on each side or until cutlets are done. Transfer cutlets to a serving platter; keep warm. Repeat procedure with remaining cutlets and tarragon mixture.
Add lemon juice and white wine to pan. Increase heat to high, and cook 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.