Natural turkey cutlets with pearl barley salad
Votes: 13
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 459, total fat 13 G., saturated fats G., proteins 40 G., carbohydrates 49 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 459, total fat 13 G., saturated fats G., proteins 40 G., carbohydrates 49 G., fiber G., cholesterol mg, sodium mg, sugar G.
Natural turkey cutlets with pearl barley salad - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups low-sodium, fat-free chicken broth
- 1 cup quick-cooking pearl barley
- Coarse salt
- 2 tbsp (30 g) unsalted butter
- 2 tbsp sliced almonds
- 350 gr. Brussels sprouts, cut into thin slices (about 3 cups)
- Grated zest and juice of 1 lemon
- 1 tbsp. l. olive oil
- 4 (120-150g each) natural turkey breast cutlets, pounded to a thickness of 6mm.
- Freshly ground pepper
- 1 plum tomato, cut into cubes
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Cooking the dish according to the recipe:
- In a medium saucepan, bring the chicken broth and 1/4 cup water to a boil. Add the pearl barley and 1/4 teaspoon salt, cover, and cook over medium heat until the liquid is absorbed, about 10 minutes.
- Meanwhile, melt 1 tablespoon (15 g) butter in a large skillet over medium-high heat; add the almonds and toast, stirring, for 2 minutes. Transfer to a platter. Add the Brussels sprouts, lemon zest, and 1/4 teaspoon salt to the skillet; toast, stirring occasionally, until crisp, about 2 minutes; transfer to a large bowl and wipe the skillet dry. Add the pearl barley to the bowl and toss with the vegetables; cover and keep warm.
- Add olive oil to the same skillet and heat over medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt and pepper to taste; place the cutlets in the skillet and brown on both sides for 5 minutes, or until cooked through. Divide among plates. Add the chopped tomato and lemon juice to the skillet and cook for 1 minute. Stir in the almonds and the remaining 1 tablespoon (15 g) butter, melt, then spoon over the cutlets. Serve with pearl barley.
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