Spray with cooking spray, season with pepper, and roast until browned for 8 minutes, tossing half way though.
Meanwhile, add flour to a plate and season with salt and pepper.
Coat each turkey cutlet in flour, shaking off excess.
Heat a large skillet over medium heat and add 1 tbsp butter.
When the butter is melted, add a couple turkey cutlets to the pan and cook on both sides until golden.
Cook in batches, adding the remaining 1 tbsp butter if needed, and remove to a plate to keep warm.
Once the turkey is cooked add Marsala and broth and let the sauce simmer and reduce by half.
Stir in the mushrooms and remove from heat.
To plate: add a couple scoops of Cauliflower and Spinach Mash {recipe below} to a plate and then top with a turkey cutlet and ladle on the mushroom Marsala sauce.
Serve warm and enjoy.
For the Cauliflower and Spinach Mash:
Add cauliflower to a steamer and steam for 20 minutes, until soft and fork tender.
Add spinach to a skillet along with a drizzle of olive oil.
Heat over medium heat, tossing until warm and wilted.
Season with salt and pepper and remove from heat.
Place chopped cauliflower in a food processor along with spinach, milk, butter, and Parmesan.
Blend until smooth and season with salt and pepper.