Season the turkey cutlets with salt and pepper. Place some flour on a plate. In a shallow bowl, beat the egg with the milk. On a sheet of wax paper, combine the breadcrumbs, cornmeal and poultry seasoning. Working with 1 cutlet at a time, coat the turkey with the flour, then with the egg, then with the seasoned breadcrumbs.
In a large, heavy skillet, heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the turkey, in 2 batches if necessary, and cook, turning once, until deeply golden, 3 to 4 minutes on each side. Transfer to a platter.
In a small skillet, melt the butter over medium heat. Add the shallot; cook until softened, about 2 minutes. Sprinkle the 2 tablespoons flour on top and cook for 1 minute. Whisk in the wine and cook until slightly reduced, 30 seconds. Whisk in the chicken broth and bring to a simmer; season with salt and pepper. Cook until slightly thickened, 2 to 3 minutes. Stir in the herbs and lower the heat to keep warm.
In a salad bowl, combine the lemon juice, lemon peel and mustard. Whisk in the remaining 1/4 cup EVOO; season with salt and pepper. Add the apple, celery and arugula; toss to coat.
To serve, ladle the gravy onto 4 dinner plates; top each with a turkey cutlet and some salad.