Outside of Holiday meals and sandwiches, we often forget about turkey. But it is so tasty and such a great source of lean protein, why not put it in the dinner rotation? In this recipe, we swapped the standard thin chicken breast cutlets for turkey. Roasting a whole turkey breast is also a great dinner option... try it!

What you Need

1 small boneless, skinless turkey breast half (about 2 pounds) or turkey breast cutlets
coarse salt and fresh ground pepper
4 tablespoons Tessemae’s Zesty Ranch Dressing
8 ounces cremini mushrooms, sliced
½ cup fresh parsley, chopped

What to do

Slice the turkey breast crosswise into 8 cutlets. Place each between sheets of plastic wrap and lightly pound until they are about ¼ inch thick. (If your grocery store sells turkey breast already in cutlets, or you can only find chicken cutlets, no problem!) Season with salt and pepper.

Heat about 2 tablespoons of Zesty Ranch in a large nonstick skillet over medium high. Cook the cutlets in 2 batches, until browned and cooked through, about 2-3 minutes per side. Move turkey to a plate after each batch and add a little more Zesty ranch to the pan before the next.

After all of the turkey is cooked, add a little more Zesty Ranch and the mushrooms to the pan. Cook, tossing, until tender. If there are juices on the plate with the resting turkey, drain them into the mushrooms. Turn off the heat and stir in the parsley. Spoon mushrooms over the turkey and serve with more Zesty Ranch.

Meal Planner Guide: If you're cooking this recipe as part of the Meal Planner, serve over fresh baby kale, drizzled with more Zesty Ranch.

Serves 4