Diane in Bexley pounds turkey cutlets very thin, dips in beaten egg, dredges in a mixture of dry bread crumbs, grated Romano cheese, flour, and parsley, sautees in olive oil and keeps warm; she then sautees minced shallots and sliced mushrooms in the same pan, deglazes with chicken broth and the liquid from a small jar of marinated artichoke hearts, adds the artichoke hearts, and serves this sauce over the cutlets.
FlavoursGal makes a homemade version of turkey shwarma using turkey cutlets cut into thin strips: toss the turkey with a combination of salt, pepper, ground cumin, ground coriander, cayenne, dried thyme, and ground mustard. Stir-fry in a bit of oil until cooked through.
wyf4lyf offers an orange-sauced recipe:
1 Tbsp. butter
1 Tbsp. oil
8 2-oz. turkey cutlets
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
1 cup fresh orange juice
2 tsp. Dijon mustard
1/3 cup dried cranberries or dried cherries
Melt butter and oil in large skillet over low heat. While butter melts, sprinkle turkey with salt and pepper. Place flour in shallow pan and dredge turkey in flour. Shake off excess. Increase heat to medium-high; heat 2 minutes until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove and keep warm. Add juice, mustard, and cranberries or cherries to pan, scraping to loosen browned bits. Bring to boil; cook until reduced to 2/3 cup, about 5 minutes. Serve sauce over cutlets.