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 turkey cutlets in flour mixture, then dip in 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.
TO MAKE THE SAUCE:
Wipe down the skillet; return skillet to the heat and melt 1 tablespoon butter.
To the melted butter add the garlic and cook for 20 seconds, or until fragrant.
Whisk in the chicken broth and lemon juice; bring mixture to a boil and cook until 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.
Pour the sauce over the cutlets.
Garnish with parsley and lemon slices.