Season cutlets with salt and pepper. Dredge in flour.
Saute cutlets in blood orange olive oil over medium-high heat for 4-5 minutes until golden. Flip cutlets and saute 2 more minutes. Remove cutlets from pan and keep warm.
Deglaze pan with blood orange juice, wine and mustard. Simmer until reduced by half, about 5 minutes; then reduce heat to low.
Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.
