Lightly Breaded Turk'y Cutlets, Plant-Based

Serve our savory turk'y cutlet with whipped mashed potatoes, roasted veggies, homemade cranberry sauce or green beans.

Preheat oven to 450°F. Cook turk'y cutlets on a nonstick baking sheet for 15 to 20 minutes, turning once halfway through.

Remember: Let rest for 2 mins before serving. Do not overcook - it's not meat!

Keep frozen. Do not thaw.

Appliances vary. Adjust cooking times as needed.

Food must be cooked thoroughly to 165°F.

Preheat oven to 450°F. Place turk'y cutlets on a microwave-safe plate and microwave on high for 2 minutes. Transfer to a nonstick baking sheet and cook for 10 to 12 minutes, turning once halfway through.

Preheat oven to 475° F. Wash and trim small carrots, parsnips, red onion, colored beets, bell peppers or squash. Cut into similar size pieces but leave carrots whole for roasting. In a large bowl, toss with olive oil, rosemary, thyme, salt and pepper. Spread evenly in a large roasting pan and roast in oven for 35-40 mins until cooked through and browned.

Place pack in bowl of hot water for 3 minutes to thaw. Microwave: Pour sauce into microwave safe bowl. Cover and microwave 1 to 2 minutes until hot. Stove Top: Pour sauce into small sauce pan. Heat on medium heat until hot.

KEEP FROZEN; COOK AS DIRECTED