Place turkey cutlets between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness. This ensures quick, even cooking. Pat dry with paper towels. Mix flour with 1/2 teaspoon salt and the pepper on a plate. Dredge cutlets lightly, shaking off excess.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add 2 cutlets and cook undisturbed until golden brown, about 3 minutes. Flip and cook until just cooked through, 2-3 minutes more. Internal temperature should reach 165 degrees F. Transfer to a plate and tent with foil. Repeat with remaining cutlets.

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.

Pour in chicken broth and lemon juice, scraping up any browned bits from the pan bottom. Simmer until reduced by half, about 4 minutes, until slightly thickened. Taste and adjust salt with remaining 1/2 teaspoon.

Return turkey steaks to the pan briefly to coat with sauce, then transfer to plates. Spoon remaining sauce over top and sprinkle with fresh parsley. Serve immediately with roasted potatoes or buttered noodles.