Bake the potatoes according to package directions until golden and crisp.
In a large saucepan, bring the apples, cider and cranberries to a boil. Lower the heat to medium and cook, mashing the apples into a sauce, for 15 minutes.
Meanwhile, place the flour, eggs and breadcrumbs on 3 separate plates. Season the breadcrumbs with the poultry seasoning and nutmeg. Season the turkey cutlets with salt and pepper and coat them in the flour, then in the egg, then in the breadcrumbs.
In a large skillet, heat 1/4 inch vegetable oil over medium heat. Add the cutlets 2 at a time and fry, turning once, until deep golden and cooked through, 5 to 8 minutes. Serve with the lemon wedges, potatoes and apple-cranberry sauce.