Turkey Greek Cutlets

Place the turkey breast slices between sheets of plastic wrap and pound with a meat mallet to about 1/4 inch thick.

Season the turkey cutlets with salt and black pepper, then lightly dust both sides with flour.

Heat the olive oil in a saute pan over medium heat.

Saute the cutlets until golden on both sides, then transfer them to a plate.

Add the minced garlic to the same pan and cook briefly until fragrant.

Deglaze the pan with the dry white wine over medium-high heat and cook for 1-2 minutes, until the wine is mostly evaporated.

Add the chicken broth, diced tomatoes, sliced Kalamata olives, and lemon juice.

Bring the sauce to a boil and cook until the mixture is reduced by about half.

Return the turkey cutlets to the pan and cook for about 1 minute per side.

Serve the cutlets with the pan sauce spooned over the top, then sprinkle with crumbled feta cheese and flat-leaf parsley.