In shallow bowl, whisk together flour,1/4 tsp salt and pepper. Dredge each turkey cutlet in flour mix, on both sides. Heat 1 tbsp oil in lg skillet over med-high heat. Add cutlets and cook until lightly golden on both sides, about 3 min per side. Transfer to plate, cover and keep warm. Add remaining oil to pan, add mushrooms and scallions. Cook until scallions are tender and mushrooms are browned. Add broth and remaining salt. Cook, stirring until sauce is slightly reduced. Stir in lemon zest. Place turkey cutlets among veggies in pan and heat through, turning cutlets once.