Combine first 4 ingredients in a shallow dish. Dredge turkey cutlets in flour mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of turkey cutlets, and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; keep warm. Repeat process with remaining 1 1/2 teaspoons oil and turkey cutlets.
Add onion to pan, and cook over medium heat 1 minute. Add juice and broth; stir, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and cook 6 to 7 minutes or until slightly thickened. Add cranberry-orange crushed fruit, and cook 1 minute or until thoroughly heated. Spoon sauce over cutlets.