Natural turkey cutlets with pearl salad – detailed recipe. Nutrition value per serving: (total 4) Calories 459, total fat one 3 g., Saturated fat g., Proteins 40 g., carbohydrates 49 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Christopher Testany Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. low fat non-fat chicken stock salt
- 1 tbsp. instant pearl barley
- Coarse salt
- 2 tbsp. l (30 gr.) Unsalted butter
- 2 tbsp. l sliced almonds
- 350 gr Brussels sprouts, cut into thin slices (approximately 3 tbsp.)
- Grated zest and juice of 1 lemon
- 1 tbsp. l olive oil
- 4 (weighing 120 – 150 gr.) Natural cutlets from the breast turkeys beaten to a thickness of 6 mm.
- Freshly ground pepper
- 1 plum tomato, cut into cubes
Recipes with similar ingredients: pearl barley, almonds, cabbage Brussels, lemon, turkey, plum-shaped tomatoes
Recipe preparation:
- In a medium-sized saucepan, bring the chicken stock to a boil and 1/4 Art. water. Add pearl barley and 1/4 tsp. salt, cover and cook at medium temperature until the liquid is absorbed into the cereal, about 10 minutes
- Meanwhile, in a large pan melt 1 tbsp. l (15 gr.) butter at a moderate high temperature; add almonds and fry, stirring, for 2 minutes. Transfer to a dish. Add Brussels sprouts, lemon zest and 1/4 h to the pan. l salts; fry, stirring occasionally, until crispy crusts, about 2 minutes; shift into a large bowl and wipe dry the pan. Add pearl barley to the bowl and mix with vegetables cover and keep the salad warm.
- Add olive oil to the same pan and heat to moderately high temperature. Sprinkle 1/4 tsp turkey meat salt and pepper to taste; place cutlets in a pan and fry with two parties for 5 minutes, until ready. Arrange on plates. Add chopped tomato and lemon juice to the pan, cook 1 min Stir in the almonds and the remaining 1 tbsp. l (15 gr.) Creamy melt the butter, then put on cutlets. Serve with pearl barley salad.
