1. Place flour in resealable plastic food-storage bag. Lightly beat eggs in shallow bowl. Place bread crumbs in pie plate. Season turkey with salt. Place cutlets in bag with flour; shake to coat; remove and shake off excess. Dip in beaten egg; coat both sides with bread crumbs. Let stand a few minutes to dry.
2. Melt 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Working in batches, add cutlets; cook 2 minutes on each side, adding 1 tablespoon oil and 1 tablespoon butter if needed. Remove cutlets to serving platter; keep warm.
3. Reduce heat to medium. In same skillet, melt remaining 2 tablespoons butter. Whisk in 2 tablespoons of the coating flour; cook, whisking, until smooth, about 1 minute. Stir in broth, water, Worcestershire sauce, mustard and pepper. Boil 1 minute or until thickened. Serve with cutlets. Makes 4 servings.