Best Turkey Cutlets With Barley And Swiss Chard Recipes

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STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD



Stir-Fried Turkey Breast With Snap or Snow Peas and Chard image

Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers' market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they've already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 7m

Yield Serves 4

Number Of Ingredients 15

1 pound turkey cutlets, cut across the grain in thin (1/4 to 1/2-inch) slices
Salt and freshly ground pepper
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup vegetable stock or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot dissolved in 1/2 cup vegetable stock, chicken stock or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3/4 pound sugar snap peas or snow peas, strings and stems removed
1 bunch scallions, white and green parts separated, minced
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water and chopped (about 3 cups), stems diced
1/2 cup chopped cilantro

Steps:

  • Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
  • Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 5 grams

TURKEY ROULADE WITH SWISS CHARD



Turkey Roulade With Swiss Chard image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

Kosher salt
1/2 cup arborio or other medium-grain rice
2 bunches (about 2 pounds) Swiss chard, stems removed
12 ounces pancetta, finely chopped
2 cloves garlic
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
4 ounces gruyere cheese, cut into 1/4-inch cubes
1/2 cup finely chopped scallions
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
4 large eggs, beaten
1 skin-on, boneless turkey breast half (3 to 4 pounds)
3 tablespoons extra-virgin olive oil
3 cups white wine

Steps:

  • Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.
  • Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.
  • Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.
  • Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.
  • Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.
  • Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.

TURKEY WITH WARM BARLEY SALAD



Turkey With Warm Barley Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 cups fat-free low-sodium chicken broth
1 cup quick-cooking barley
Kosher salt
2 tablespoons unsalted butter
2 tablespoons sliced almonds
12 ounces Brussels sprouts, thinly sliced (about 3 cups)
Grated zest and juice of 1 lemon
1 tablespoon extra-virgin olive oil
4 4-to-5-ounce turkey cutlets (about 1/4 inch thick)
Freshly ground pepper
1 plum tomato, diced

Steps:

  • Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm.
  • Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.

Nutrition Facts : Calories 459 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 551 milligrams, Carbohydrate 49 grams, Fiber 12 grams, Protein 40 grams

PARMESAN CRUSTED TURKEY CUTLETS



Parmesan Crusted Turkey Cutlets image

Make and share this Parmesan Crusted Turkey Cutlets recipe from Food.com.

Provided by kitina

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 turkey cutlets
1 cup breadcrumbs
1/2 cup parmesan cheese
1 teaspoon sage
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
canola oil
1 lemon

Steps:

  • Combine bread crumbs, parmesan cheese, sage, salt and pepper.
  • Dip each cutlet into the eggs and then into the bread crumb mixture.
  • In a large nonstick skillet, heat oil over moderately high heat.
  • Add as many cutlets as will fit and cook until done.
  • Keep warm while cooking the other cutlets.
  • Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.

CHEESY STOVE-TOP BARLEY AND SWISS CHARD



Cheesy Stove-Top Barley and Swiss Chard image

When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost of nutrients. And because healthy food can be delicious too, a little cheese for creaminess and diced tomatoes for brightness make this a well-rounded meal for fall and winter.

Provided by Lauryn Tyrell

Categories     Pasta and Grains

Time 50m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cups chopped shiitake-mushroom caps (5 ounces)
1 bunch Swiss chard, stems thinly sliced (1 1/4 cups), leaves chopped (about 5 cups)
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 cup pearled barley
1 can (28 ounces) diced tomatoes
2 ounces Parmigiano-Reggiano, grated (1/2 cup)
1 tablespoon fresh lemon juice or red-wine vinegar
3 ounces Gruyère or white cheddar, grated (1 cup)
Fresh basil leaves, for serving

Steps:

  • Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
  • Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
  • Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.

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