Place a turkey portion on a work surface and cover with plastic wrap.

Pound the turkey until 1/4 inch thick using a pounder or small saute pan.

Repeat with the remaining turkey portions.

Season the turkey on both sides with salt and pepper.

In a shallow bowl, lightly beat the eggs.

On a large plate, combine the panko and half of the chopped parsley.

Spread the flour on a second plate.

One by one, lightly coat the turkey portions with flour.

Dip the floured turkey into the beaten eggs.

Coat the egg-dipped turkey with the panko mixture.

Line a large plate with paper towels.

Heat a large saute pan over medium-high heat.

Add 2 tablespoons of extra-virgin olive oil to the pan and swirl to coat the bottom.

When the oil is hot, add half of the turkey slices.

Saute the turkey, turning once, until golden brown and cooked through, approximately 6 to 8 minutes.

Transfer the cooked turkey to the plate lined with paper towels.

Repeat the sauteing process using 2 more tablespoons of extra-virgin olive oil for the remaining turkey slices.

Wipe out the pan with a paper towel.

Add the remaining tablespoon of extra-virgin olive oil to the pan.

Swirl to coat the bottom and when the oil is hot, add the minced shallots.

Saute the shallots until soft, about 1 minute.

Add the fresh cranberries, diced mango, and Dijon mustard to the pan.

Saute, stirring, until the fruit is soft, about 2 minutes.

Add the remaining parsley to the pan and stir to combine.

Transfer 2 turkey scaloppini to each of four individual serving plates.

Dollop some mango-cranberry chutney on the side, and serve.