Season both sides of the Turkey Cutlets (4) with Salt and Pepper (to taste).
Into a skillet over high heat, add Vegetable Oil (2 tablespoon) and Unsalted Butter (2 tablespoon).
When the butter and oil mixture is bubbling, lower the heat to medium-high. Add the turkey and cook for 3-4 minutes on each side, until internal temperature reaches 165 degrees (75 degrees C). Remove and set aside.
Into the same pan over high heat, add Unsalted Butter (3 tablespoon). Stir, scraping the bottom of the pan as you do so.
Add All-Purpose Flour (3 tablespoon). Cook, stirring continuously, to make a roux.
Add Fresh Rosemary (2 teaspoon), Fresh Chives (2 teaspoon), and Fresh Parsley (2 teaspoon). Stir.
Add Water (1 cup). Whisk to combine.
Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Continue to whisk over high heat.
Add additional Water (1/2 cup). Whisk until gravy thickens.
Add Garlic Powder (2 teaspoon) and stir to combine.
Return turkey to the pan. Stir to coat it in the sauce. Cook for 5 minutes.