To make gravy, melt butter in medium saucepan over medium-high heat. Add garlic; cook and stir 1 minute. Add onions, bell peppers and celery; cook and stir 5 minutes.
Stir in tomatoes, gravy, Cajun seasoning and Worcestershire sauce; bring to a boil. Reduce heat to low. Simmer, uncovered, 15 minutes.
Combine flour, salt and pepper on large shallow plate; mix well and set aside. Beat eggs in shallow bowl; set aside. Cut each turkey filet in half horizontally.
Place in large resealable food storage bag; pound to ⅛-inch thickness using flat side of meat mallet or rolling pin.
Spray large skillet with nonstick cooking spray; heat over medium heat. Dredge filets in flour mixture; dip into beaten eggs. Add to skillet (do not crowd).
Cook 2 to 3 minutes on each side or until golden brown and center of meat reaches 170°F as measured with meat thermometer. Transfer to plate; keep warm. Repeat with remaining filets. Serve with rice and gravy.
