On a piece of wax paper, combine flour and pepper. Lightly dredge
each cutlet in seasoned flour (dredge just before cooking or flour
coating will become gummy).
In a large skillet heat oil and butter over medium low heat. Add cutlets
and saute until lightly golden, about 2 to 4 minutes on each side, depending on thickness of the cutlets.
Transfer to platter.
Add green onions to skillet, turn heat to low, and cook, scraping
any fragments left in bottom of pan with wooden spoon, for 2 minutes. Add garlic and saute for 1 minute longer. Add
chicken broth and wine to skillet. Turn heat to medium and cook
until liquid is reduced to half, about 3 minutes. Season with
salt and rosemary.
Return cutlets and any accumulated juices to
skillet. Spoon sauce over cutlets, turn heat to low, and simmer
until heated, about 2 minutes.
Transfer turkey cutlets to platter. Spoon
sauce over cutlets, garnish with parsley, and serve.
Calories per serving: 283
Fat per serving: 10.7g