Mix Yogurt (Dairy or Vegan), Dijon mustard, 2 tablespoons basil, salt and pepper in a bowl. Spread over all turkey slices on both sides. Refrigerate for 10 minutes.
Mix oats, parmesan and remaining basil in a flat plate or in a plastic bag and bread the cutlets.
Bake at 425°F for 10 minutes, remove from the oven and serve.