Mix flour, garlic powder, salt, sage and pepper together; dip cutlets in flour mixture coating well.
Melt 3 tbsp (45 mL) butter in skillet; brown cutlets on both sides over medium heat, until juices are clear. Remove from pan; keep warm.
Add remaining butter to skillet; add onion, red pepper and mushrooms. Sauté 2-3 minutes; add broccoli and turkey broth. Cover and bring to boil for 1-2 minutes.
Meanwhile, mix remaining flour mixture with cream and sherry; stir into broth mixture in skillet. Cook, stirring constantly until thickened. Serve sauce spooned over cutlets along with cooked rice or noodles.
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