1. For the citrus dressing, combine the orange juice, white wine vinegar, lime juice, shallots, olive oil, honey and 1 teaspoon salt in a large bowl. Add nectarines and jicama. Set aside.
2. Combine coriander, 3/4 teaspoon salt, pepper, and sugar in cup. Arrange cutlets flat on piece of wax paper. Sprinkle top with coriander mixture.
3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the cutlets; cook 2 minutes per side, until lightly browned and cooked through. Transfer to a large plate; cover and keep warm. Repeat process with remaining 1 teaspoon oil and cutlets.
4. Toss watercress with nectarine and jicama mixture. Divide turkey cutlets between 4 serving plates. Top each serving with 1/4 of the nectarine-watercress salad. Makes 4 servings.