Preheat oven to 200 degrees F.
Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces
of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the
meat lightly with water and squirt the top of the plastic wrap as well.
Pound to no less than 1/8 inch thickness.
Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
In a large saute pan over medium to medium high heat, heat olive
oil and 4 tablespoons butter. Once hot, but not yet smoking, brown
turkey scaloppine quickly, about 1 minute on each side, and remove to
an ovenproof platter. Place in oven to keep warm.
Reduce the heat to low and add the shallots to the pan. Saute
for 1 to 2 minutes or until they begin to turn translucent. Add wine
and lemon juice to the pan and simmer until slightly reduced, about 2
minutes. Add remaining 2 tablespoons butter and whisk to combine.
Season with salt and pepper, to taste, if necessary. Pour sauce over
turkey, sprinkle with parsley, and serve immediately.