Prepare a large skillet so all turkey cutlets fit in.

Coat the slices with salt. If using leftovers, carefully garnish.

Heat oil over medium heat and fry the slices until golden brown.

When cooked, take them out and transfer on a plate.

Using the same pan, add heavy cream, ground black pepper and thyme to the gravy; boil on medium heat for 2 minutes. If too thick, add water.

Return turkey to the pan and cook on light heat for another five minutes so the flavours combine together.

Garnish with thyme and parsley and serve with your favourite side dish.