Place the cutlets on a plate.
In a small bowl, whisk together the olive oil and lemon juice. Whisk in salt and pepper to taste.
Coat both sides of the turkey with 2/3 of the dressing.
Reserve the remaining dressing. Set the cutlets aside while you prepare your grill.
Preheat a Foreman contact grill to high with the top closed. Place the drip tray at the end of the grill.
Put the cutlets on the grill and close the top.
Cook the cutlets for 2 to 4 minutes. You are looking for an internal temperature of 165°F. Check with a digital meat thermometer.
Remove the cutlets to a clean cutting board and coat with the rest of the dressing.
Allow the meat to rest for 5 minutes before serving.
Serve the turkey cutlets over mashed potatoes, polenta, or cauliflower purée with a green vegetable.
You can slice the turkey before serving, if desired.