Name: Turkey Cutlets with Barley Salad and Carrot Chips
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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); 8 sprigs parsley (chopped); 1 small french shallot (chopped); 2 tsp oil; salt and pepper (to taste); 2 carrots (completely peeled in ribbons with a peeler); ¼ cup flour; 1 tsp onion powder; 1 tsp dried oregano; 2 turkey cutlets (approx. 220 g each)

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.