To make the salad:
Using a sharp knife, cut the top and bottom ends off the oranges to reveal the colored flesh. Place one of the cut ends down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite end and remove any white pith. Cut sections from the orange by cutting between the membranes; place sections in a medium bowl.
Squeeze juice from the membranes, adding to the bowl. Remove 3 tablespoons of juice from the bowl and set aside in a small bowl for vinaigrette. Add sliced figs to oranges and gently toss. Set aside.
To make the vinaigrette:
Whisk together orange juice, extra virgin olive oil, vinegar, and zest. Season with salt and pepper. Set aside.
To make the lemon turkey cutlets:
Cut each turkey breast on the bias and on the diagonal into 3/4-inch pieces. Place each piece between two pieces of waxed paper or plastic wrap. With a large flat meat pounder or mallet, pound the turkey until it is 1/4- to 3/8-inch thick.
Place the flour in a bowl and season with salt and pepper. Place the eggs, salt and pepper in a second bowl and whisk well together. Place the bread crumbs, oregano, lemon zest, Grana Padano, salt, and pepper in a third bowl.
To bread the turkey, dip both sides of the turkey in the flour, shaking off the excess. Next, dip the turkey in the egg mixture, letting the excess drain. Dip the turkey in the bread crumbs to coat each side. Tap off the excess. Set aside in a single layer on a baking sheet. Store in the refrigerator until ready to use.
In a large frying pan over medium high heat, warm the olive oil and melt the butter. Add the turkey pieces in a single layer. Do not overcrowd the pan. Cook the turkey, turning occasionally, until they are golden brown on each side, 8 to 10 minutes total.
Place the turkey on a platter. Toss the arugula, oranges and figs with vinaigrette. Top the turkey with the salad and serve immediately garnished with orange and lemon wedges.