In a large skillet melt 1 tablespoon butter and olive oil over medium-high heat. When hot, add turkey cutlets. Brown on both sides, until cooked through. Remove from pan and tent with foil to keep warm. For sauce: Add gf chicken stock, rice vinegar, gf chutney and curry powder to skillet, scraping up browned bits on pan bottom. Finish sauce by whisking in remaining butter.
If you can’t find turkey cutlets, you can take a turkey tenderloin, cut it in thirds and pound each piece flat to about 1/4" thickness.