Pound turkey cutlets to 1/4-inch thickness. Spread cutlets with 1 tablespoon mustard, coating both sides.
Grind dried bread in processor until finely ground. Add the ground almonds and pulse a few times to get them very fine and incorporated with the bread crumbs (pulsing too much will make the crumbs sticky).
Pour into a plastic bag. Add 1 cutlet at a time, generously coating both sides.
Heat oil and non-stick cooking spray in a non-stick skillet over medium heat and lightly fry cutlets for 4-5 minutes on each side or until done, carefully turning once with a metal spatula. Remove to serving platter and keep warm.
Take the same skillet and scrape with the metal spatula to loosen any crumbs that stuck to the pan.
Add 1 tablespoon mustard, chicken broth, white wine, apricot jam, and lemon juice. Bring to a boil, then reduce heat and simmer 1 minute, stirring constantly.