Add salt and ground black pepper to taste and season both sides of the four turkey cutlets.
Add Vegetable Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) to a skillet set over high heat.
Reduce the heat to medium-high once the butter and oil combination has started to bubble. When the internal temperature of the turkey reaches 165 degrees, add it and cook it for 3 to 4 minutes on each side (75 degrees C). Take out and place aside.
Add three tablespoons of unsalted butter to the same pan over high heat. While stirring, scrape the pan's bottom frequently.
Include 3 Tbsp of all-purpose flour. To make a roux, cook while stirring constantly.
Add fresh parsley, fresh chives, and fresh rosemary, each in the amount of 1/2 tbsp. Stir.
Add Water (1 cup) . Whisk to combine.
Add 1/4 teaspoons of salt and 1/4 teaspoons of ground black pepper to season. Whisk continuously over a high heat.
Add an additional 1/2 cup of water. When the gravy thickens, whisk.
Stir in the garlic powder (1/2 tablespoon).
Add the turkey back to the pan. Toss it in the sauce and coat. For five minutes, cook.