Cajun Turkey Cutlet with Ranch Smashed Potates and Vegetables
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | lb | Turkey breast , sliced 1/2 inch thick |
| 0.25 | cup | Cajun seasoning |
| 2.00 | lb | Potatoes- Idaho , peeled and quartered |
| 0.50 | cup | Butter , cubed |
| 2.00 | cup | HELLMANN'S ® Refrigerated CollectionTM Buttermilk Ranch, 100/1.5oz cups 100 x 1.5 OZ |
| 0.33 | cup | Corn oil |
| 0.50 | cup | Baby carrots , blanched |
| 2.00 | cup | Bell pepper, red , yellow, green, large dice |
| 0.50 | cup | Onions, pearl , frozen, blanched |
| 0.50 | cup | Green peas , frozen, blanched |
| 4.00 | oz | Sugar Snap Peas , or baby green beans, cut in equal pieces |
| 8.00 | floz | HELLMANN'S® Blue Ribbon CollectionTM Classic Balsamic Vinaigrette 2 x 1 GA |
| 0.33 | cup | Italian Parsley and cilantro, chopped |
| Kosher salt and black pepper to taste |
Preparation
1. Season turkey cutlets with Cajun seasoning blend and let stand in refrigerator for 15 minutes.
2. Meanwhile, prepare smashed potatoes with butter and Hellmann's Ranch Dressing. Adjust seasoning and hold warm.
3. In a large saute pan, heat 2 T. of corn oil until almost smoking. Remove heat and toss vegetables in hot pan for 1 minute. Pour tossed vegetables into a large bowl. Drizzle Hellmann's Balsamic Vinaigrette on vegetables. Add parsley and cilantro; mix well and hold warm.
4. Preheat oven to 350 degrees Fahrenheit. In another large saute pan, heat remaining oil. Saute turkey cutlets on each side approximately 1-2 minutes and bake for 3-5 minutes. Drain well on paper towel and hold warm until ready to serve.
5. Serve with a ramekin of extra Balsamin Vinegraitte Dressing.
