Place each turkey cutlet between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mailer or rolling pin.
Combine flour and pepper; dredge cutlets in flour mixture.
Coat a large skillet with cooking spray; add margarine, and place over medium heat until margarine melts.
Add cutlets, and cook on each side until golden brown.
Remove turkey, and drain on paper towels, transfer to a platter, and keep warm.
Wipe skillet dry with a paper towel.
Combine wine, water, mustard, honey, and bouillon granules in skillet; cook, uncovered, 10 minutes or until liquid is reduced to 1/2 cup, stirring occasionally.
Stir in pecans, and spoon evenly over cutlets.
Garnish with parsley.