In a small bowl, combine the basil, tarragon, thyme, rosemary, salt, pepper, and flour and mix thoroughly.
Rub the seasoned flour all over the turkey breasts, set aside.
In a large, non-stick skillet, heat the olive oil over medium-high heat.
Add shallots and saute for 2 minutes, until soft.
Add the turkey cutlets and brown one side for 3 to 4 minutes. Turn, and brown the other side for about another 3 to 4 minutes. Should be nicely browned on both sides.
Remove the cutlets from the pan.
Add lime juice, wine, mustard, balsamic vinegar, Worcestershire sauce, hot sauce and capers. Saute for 4 to 5 minutes, or until slightly thickened.
Add the cutlets into the sauce to re-heat.
Place turkey cutlets on plate(s) and top with sauce.
Garnish with parsley.