Begin by cleaning and trimming the Brussels sprouts. Cut them in half lengthwise. In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Place Brussels sprouts cut-side down and cook undisturbed for 4–5 minutes until golden brown. Stir in garlic, salt, pepper, Italian herbs, and red pepper flakes if using. Cook 3–4 more minutes until tender. Squeeze lemon juice over sprouts and remove from heat. Set aside.

Pat the turkey cutlets dry. In a shallow dish, combine Parmesan, paprika, salt, and black pepper. Dredge each cutlet in the mixture, pressing lightly so the cheese adheres.

In the same skillet, heat remaining olive oil over medium-high heat. Add turkey cutlets and cook 3–4 minutes per side until golden brown and fully cooked through (internal temperature 165°F).

Return Brussels sprouts to the skillet to warm and combine flavors. Plate turkey and Brussels sprouts together, garnish with parsley, and serve immediately. Optional: drizzle with extra olive oil or sprinkle more Parmesan.