Name: Turkey Cutlets with Barley and Swiss Chard
Total time: 30 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 cup quick-cooking barley; 1/4 cup finely chopped onion; 2 garlic cloves, minced; 1 3/4 cups chicken broth; 12 ounces Swiss chard, stems chopped, leaves cut into 1-inch pieces; 1 teaspoon grated lemon zest, plus 1 lemon, halved and seeded; Salt and pepper; 1 1/2 ounces Parmesan cheese, shredded (1/2 cup); 6 (4-ounce) turkey cutlets, trimmed

Why This Recipe Works

Caramelizing the lemon infuses the cooking oil (and, thus, the cutlets) with flavor.

Instructions

Heat 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add barley, onion, and garlic and cook until barley is toasted and onion is softened, about 3 minutes. Stir in broth and bring to boil; reduce heat to medium-low, cover, and simmer until barley is almost tender, about 8 minutes.

Add chard stems and cook, covered, until softened, about 3 minutes. Add chard leaves, lemon zest, and 1/2 teaspoon salt; increase heat to medium-high and cook, uncovered, until barley is tender, about 2 minutes. Stir in 1/4 cup Parmesan, transfer to serving platter, and tent with foil.

Pat cutlets dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add lemon halves, cut side down, and cook until browned, about 2 minutes; set aside. Cook cutlets in now-empty skillet until well browned, about 2 minutes per side. Arrange cutlets on top of barley mixture and squeeze lemon halves over cutlets. Sprinkle with remaining 1/4 cup Parmesan and serve.