Cold, bright, tangy pickle dip, served with crispy turkey cutlets and an array of raw or lightly cooked summer vegetables is a wonderful, simple weeknight meal.

This summer-forward recipe includes sharp pickles, cream cheese and tons of dill as a foil for crispy turkey cutlets. I love to serve this with more summer vegetables on the side, either raw or cooked. Try it with tomatoes, radishes, slices of sweet pepper or cucumbers, or quickly cooked green beans, served cold.

Serves 4

Pickle Dip

4 ounces cream cheese, at room temperature

4 ounces thick plain yogurt or sour cream

1 small shallot, finely chopped, or 2 tbsp finely chopped onion

1 cup dill pickles, well drained, liquid reserved and chopped

2 tbsp reserved pickle juice

1 tsp garlic powder

1 bunch fresh, dill, chopped, plus a few sprigs for garnish

Salt and pepper, to taste

Turkey

20 ounces wild turkey breast cutlets, pounded thin

salt and pepper

1 cup all-purpose flour

2 eggs, well beaten

¾ cup unseasoned breadcrumbs

¾ cup potato chips, crushed into fine crumbs 

Butter or lard for pan-frying

Garnish

Radishes

Cooked and chilled green beans

Fresh tomatoes

Cucumbers 

Combine all of the pickle dip ingredients in a medium bowl, season to taste with salt and pepper and refrigerate for at least 30 minutes.

Season the cutlets with salt and pepper. Combine the potato chips and breadcrumbs in a shallow dish.

Dredge first in the flour, shaking off the excess. Dip next into the beaten egg, coating completely. Press into the breadcrumb and potato chip mixture.

Pan fry each cutlet over medium-high heat until golden on each side, in batches if necessary.

Serve with a large spoonful of the pickle dip and cold vegetables on the side.