1. Rinse turkey cutlets, and pat dry. Brush turkey with lemon juice.
2. Combine flour and next 4 ingredients in a shallow dish. Dredge turkey in flour mixture, shaking off excess.
3. Melt 2 Tbsp. butter in a large nonstick skillet over medium-high heat. Cook turkey, in 2 batches, 2 to 3 minutes on each side or until golden brown, adding remaining 1 Tbsp. butter to skillet as needed. Keep turkey warm on a wire rack in a jelly-roll pan in a 200° oven.