1. Heat 1 tablespoon oil in a large skillet over high heat. Cook turkey through (1-2 minutes per side). Remove from skillet and keep warm.
2. Add remaining 1 tablespoon oil, mushrooms, and onions to skillet. Cook until onions are translucent and mushrooms have release their liquid (5-8 minutes).
3. Reduce heat to low, add wine, and simmer until partially reduced (2-4 minutes). Return cutlets to skillet and coat with sauce. Sprinkle with parsley to serve.