4 cups vegetable broth (you can use water with 2 tablespoons of powdered broth)
½ cup barley
2 clementines, peeled and quartered
1 avocado, cubed
¾ cup cherry tomatoes, halved
1 lemon, juiced
6 to 8 sprigs parsley, chopped
1 small french shallot, chopped
2 teaspoons oil
salt and pepper, to taste
2 carrots, completely peeled in ribbons with a peeler
¼ cup flour
1 teaspoon onion powder
1 teaspoon dry oregano
2 turkey cutlets (approx. 220 g each)
Directions
Preheat the oven at 425oF.
Bring vegetable broth to boil in a pot.
Pour barley in the pot, reduce to medium high heat and cook for 18-20 minutes until tender. Drain. (Note: pearl barley takes 18-20 minutes to cook, while hulled barley takes 35-40 minutes to cook.)
Mix barley with clementines, avocado, cherry tomatoes, lemon juice, parsley, shallot, a drizzle of oil, salt and pepper.
Layer carrot ribbons on a baking sheet lined with parchment paper.
Drizzle a bit of oil and season with salt and pepper. Cook in the oven for 10-12 minutes.
Mix flour with onion powder, dry oregano, salt and pepper, and transfer on a large plate.
Coat turkey cutlets with flour and shake to remove excess flour.
Heat a generous drizzle of oil in a skillet at medium high temperature.
Cook the turkey cutlets 3-4 minutes on each side. Transfer on a paper towel.
Serve cutlets with barley and carrot chips.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
Sign-up for our Canadian Turkey E-Newsletter
Get the latest tips and recipes delivered to your inbox