1. Cut cutlets crosswise into thirds. Combine flour, 1/2 teaspoon salt,and the pepper in shallow dish; lightly coat both sides of turkey.
2. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat. Add turkey and cook, just until golden brown on both sides and cooked through, 3 to 4 minutes. Transfer to platter; keep warm.
3. Add mushrooms, onion, thyme, remaining 1 teaspoon oil, and 1/4 teaspoon salt to skillet. Cook, stirring, until mushrooms are brown and onion is tender, 5 minutes. Add broth and wine. Boil 1 minute. Return turkey to skillet. Sprinkle with parsley. Makes 4 servings.