Doc said to cut back on the red meat so I’ve been looking for more poultry and seafood options.  Tried this recently and it was simple to fix and really tasty. 

3 T flour (Wondra works great)
1/2 t freshly ground pepper
4 turkey cutlets, about 4 to 6 oz. each
2 T olive oil
1/2 C thinly sliced scallions
2 cloves minced garlic
1/3 C chicken broth
1/3 C Marsala wine or dry white wine
salt to taste
2 t fresh rosemary, minced
2 T Italian flat leaf parsley, minced

• On a piece of wax paper, combine flour and pepper.  Lightly drege each cutlet in the seasoned flour. Dredge right before cooking or they’ll get gummy.
• In a 12″ skillet, heat oil over medium heat.  Add cutlets and saute until golden brown, about 2 minutes per side. Transfer to platter.
• Add scallions to skillet, turn heat to low, and cook, scraping any brown bits left in the pan, and cook until the scallions are just barely wilted, about 2 minutes.  Do not let them brown.  Add garlic and cook for another minute.  Add the chicken broth and wine.  Increase heat to medium and cook until sauce is reduced to half, about 4 minutes.  Season with the salt and rosemary.  Return cutlets along with any accumulated juices to the skillet.  Spoon sauce over the cutlets, reduce heat to low, and simmer until heated, about 2 minutes.
• Transfer turkey to a platter, spoon sauce over cutlets, garnish with parsley and serve.  

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