Season turkey cutlets with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Cook turkey cutlets until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add garlic and sauté until fragrant, about 1 minute.
Pour in white wine and chicken broth. Bring to a simmer and reduce by half, about 5 minutes.
Stir in heavy cream and Dijon mustard. Simmer until sauce thickens slightly, about 3 minutes.
Return turkey cutlets to the skillet and coat with sauce. Cook for an additional 2 minutes.
Garnish with fresh parsley before serving.