Prepare turkey cutlets: Pound them to 1/4 inch thickness. Rub cutlets with salt and pepper. In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add cutlets and cook about 4 minutes or until golden, turning once. Cover with foil to keep warm.
Prepare Lemon and Parsely Sauce: Thinly slice one lemon; reserve half of the lemon slices for garnish. From the other lemon, grate 1/2 tsp peel and squeeze 2 tbs juice. In a cup, whisk cornstarch with chicken broth. To same skillet, add garlic, lemon peel, lemon juice and half the lemon slices, and cook 30 seconds. Add chicken broth mixture and boil 1 minute. Stir in parsely.
To serve, pour sauce over cutlets. Garnish with lemon slices and lemon peel.