Turkey Cutlets in Mushroom Sage Sauce

1. Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Swirl oil around in pan so the bottom is evenly coated. While oil is heating, put cutlets in a freezer sized zip top bag and bang with a rolling pin until uniformly about 1/2 inch thick. If you are using breading, mix flour, salt and pepper in a shallow dish, and place lightly beaten egg in a bowl. Coat cutlets in the egg, allowing excess egg to drip off (and pulling some off with fingers if sticking), then dredge in flour, salt/pepper mixture for a very light coating. If not breading, sprinkle both sides of cutlets with salt & pepper.
2. Place cutlets in oil and brown both sides, about 4 minutes each side. You do not want them to cook through, just to get golden on both sides, and leave some yummy turkey bits on the bottom of your pan. When cutlets are browned, remove to a plate and set aside.
3. Add remaining oil to your pan, and allow to heat up.
4. Add onions and mushrooms to hot oil. Sprinkle with a pinch of kosher salt and dash of black pepper. Saute until onions are tender and translucent and mushrooms are cooked through, about 8 minutes. It may be more or less depending on the thickness of your mushroom slices.
5. Add chopped sage to mushrooms and onions, and stir together for about 1 minute. Sage should be aromatic.
6. Add chicken stock and cream and bring to a simmer. Simmer uncovered for 5-10 minutes. After this time, check to see if sauce is thickening. If still very runny, add a little cornstarch mixed in water and allow to simmer another 5 minutes.
7. Add turkey cutlets back to pan and nestle in the sauce. Simmer, covered for 15-20 minutes, or until cutlets are cooked through.