In shallow bowl, combine flour, salt, and pepper. Dredge cutlets in flour mixture. In large nonstick skillet, heat oil over medium-high heat. Add cutlets and cook until browned, about 3 minutes. Turn cutlets and cook 2 minutes longer. Transfer to platter; keep warm.
Increase heat to high, and add broth, thyme, and pepper flakes to skillet. Boil broth until liquid is reduced by half, about 3 minutes. Stir in cranberry sauce and orange peel; cook until slightly thickened, about 4 minutes. Remove from heat; stir in butter. Spoon over warm cutlets. Makes 4 servings.