Turkey Cutlets With Pan Gravy

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1 package (20 ounces) turkey breast tenderloins

1 teaspoon poultry seasoning

¼ teaspoon seasoned salt

¼ teaspoon pepper, divided

2 tablespoons canola oil

2 tablespoons butter

¼ cup all-purpose flour

2 cups chicken broth

Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to ½-in. thickness. Mix poultry seasoning, seasoned salt and ⅛ teaspoon pepper; sprinkle over turkey.
In a large skillet, heat oil over medium-high heat. Add turkey in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm.
In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining ⅛ teaspoon pepper. Serve with turkey.