Turkey Cutlets with Sausage and Zucchini and Tipsy Gravy

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1 1/2 pounds turkey breast cutlets

Salt and pepper

1 teaspoon poultry seasoning

1 cup all-purpose flour

2 large eggs, beaten

1 cup bread crumbs

1/2 cup cornmeal

1/2 cup grated Parmigiano-Reggiano

1 orange, zested

2 sprigs fresh rosemary, leaves finely chopped

Olive oil or vegetable oil

1 pound bulk sweet Italian sausage or 3 short links removed from casing

1 medium onion, chopped

1 red bell pepper, chopped

2 large cloves garlic, crushed

2 small to medium zucchini, cut into bite-size chunks

2 tablespoons chopped fresh thyme leaves

Salt and freshly ground black pepper

Gravy:

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup red wine (recommended: Pinot Noir)

2 cups turkey or chicken stock

Salt and freshly ground black pepper