1 teaspoon finely chopped Italian flat leaf parsley, for garnish
COMBINE flour, thyme, salt, pepper and cayenne in shallow bowl. Dredge cutlets in flour mixture. Shake off excess flour.
MELT 2 tablespoons butter in large skillet over medium-high heat. Saute cutlets until golden brown on both sides, about 3 to 4 minutesm per side. Tranfer to plate. Tent with foil.
Melt remaining tablespoon butter in skillet over medium heat. Saute shallot until softened, about 1 minute. Add apple juice and mustard to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce begins to thicken, about 4 minutes. Return turkey to skillet with accumulated juices. Season to taste with salt and pepper. Garnish with fresh parsley.