Cut the turkey breast tenderloins into cutlets: Place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Set aside.
In a shallow bowl combine coconut flour, garlic powder, paprika, salt, and pepper.
In another shallow bowl combine pork rind panko crumbs and grated parmesan cheese.
In a third bowl, whisk together the egg and water.
Set a large frying pan over medium high heat and add 2 tablespoons butter.
Dredge the turkey cutlets in the flour mixture, then dip them in the egg mixture, and finally coat each cutlet with the crumbs mixture.
Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162˚F and 165˚F. Do not forcefully try to flip the cutlets; if there’s resistance, it means that it’s not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets.
Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet.
When done, remove cutlets from the skillet and set aside on a plate.
Make the Sauce
Wipe down the skillet, return it to the heat, and melt 1 tablespoon of butter.
To the melted butter, add the garlic and cook for 15 seconds, or until fragrant.
Whisk in the chicken broth and lemon juice; bring the mixture to a boil and cook until the liquid is reduced by half.
Whisk in the heavy cream; continue to whisk until fully combined and heated through.
Taste sauce for salt and pepper; adjust accordingly.