Place each turkey breast half between 2 sheets of waxed paper; pound to 1/4-inch thickness with flat meat tenderizer.
Place 1/2 cup flour in small bowl. Sprinkle turkey cutlets with salt and pepper on each side, then dredge in flour, shaking off excess.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter to melt and 1 tablespoon olive oil. Add turkey to pan; sauté 3-4 minutes until golden brown on each side.Check for doneness. Remove from pan; keep warm.
Heat remaining 1 tablespoon oil in pan over medium heat. Add garlic; stir and sauté 1 minute. Add wine; bring to a boil over medium-high heat, scraping pan to loosen browned bits. Add 1/2 cup broth, lemon juice and thyme and let cook for about 5 minutes, stirring frequently, to let sauce reduce to about half.
In separate small bowl, whisk together 1/4 cup broth and 1 teaspoon flour until smooth. Add to sauce. Cook one minute or until it begins to thicken, stirring frequently. Remove from heat and whisk in remaining butter and parsley.
Arrange turkey cutlets on plates. Spoon sauce over the top and serve immediately.