Turkey Cutlets with Barley and Swiss Chard
By America's Test KitchenPublished on August 11, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 1 cup quick-cooking barley ¼ cup finely chopped onion 2 garlic cloves, minced1 ¾ cups chicken broth 12 ounces Swiss chard, stems chopped, leaves cut into 1-inch pieces1 teaspoon grated lemon zest, plus 1 lemon, halved and seededSalt and pepper 1 ½ ounces Parmesan cheese, shredded (½ cup)6 (4-ounce) turkey cutlets, trimmed
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.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
1 cup quick-cooking barley
¼ cup finely chopped onion
2 garlic cloves, minced
1 ¾ 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 ½ ounces Parmesan cheese, shredded (½ cup)
6 (4-ounce) turkey cutlets, trimmed
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil
1 cup quick-cooking barley
¼ cup finely chopped onion
2 garlic cloves, minced
1 ¾ 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 ½ ounces Parmesan cheese, shredded (½ cup)
6 (4-ounce) turkey cutlets, trimmed
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil
1 cup quick-cooking barley
¼ cup finely chopped onion
2 garlic cloves, minced
1 ¾ 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 ½ ounces Parmesan cheese, shredded (½ cup)
6 (4-ounce) turkey cutlets, trimmed
Test Kitchen Techniques
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.
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