Pat the turkey cutlets dry with a paper towel to remove excess moisture. This ensures a golden-brown sear. In a small bowl, combine Dijon mustard, olive oil, garlic, thyme, rosemary, salt, and pepper. Rub the mixture evenly over both sides of each cutlet and let sit for 10–15 minutes to allow the flavors to penetrate.

Heat a large skillet over medium heat and add a drizzle of olive oil. Allow it to shimmer, signaling it’s ready for searing. Preheating properly helps achieve a caramelized crust while keeping the meat juicy.

Carefully place the cutlets in the skillet, leaving space between each piece. Sear 3–4 minutes per side until golden-brown. Avoid moving the cutlets during searing to develop maximum flavor and prevent tearing.

Reduce heat to medium-low and pour the broth into the skillet. Use a wooden spoon to scrape any browned bits from the bottom. Simmer for 2–3 minutes to infuse the meat with flavor and maintain moisture.

Remove the skillet from heat and drizzle fresh lemon juice over the cutlets. Let the juice mingle with the pan juices to brighten and balance the flavors.

Transfer the cutlets to a serving plate, spooning any remaining pan juices over them. Garnish with freshly chopped parsley. Serve immediately with roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.