They are lovely if you pound them, dredge them in a bit of seasoned flour and shallow fry in 1-2 tbsp olive oil for a couple of minutes on each side.
For a sauce after you have done this, if you have the following incredients, my family love this one.
1 cup chicken stock sliced mushrooms 1 tbsp cornflour 2 tbsp creme fraiche (lowfat is fine) parsley
After frying the turkey breast steaks/fillets as above, remove them and keep warm. Add mushrooms and saute for a few minutes in the same oil and then add 3/4 cup chicken stock. Let cook for another couple of minutes while dissolving cornflour in remaining stock. Add remaining stock and cornflour and stir til thickened. Remove from heat and add creme fraiche and parsley. Stir to combine and serve with turkey.
I tend to serve this with some lightly buttered tagliatelle (delicious with this sauce) and fresh steamed green or runner beans.