Natural turkey cutlets with pearl barley salad

Ingredients:

• 2 cups low-sodium, fat-free chicken broth
• 1 cup quick-cooking pearl barley
• Coarse salt
• 2 tbsp (30 g) unsalted butter
• 2 tbsp sliced ​​almonds
• 350 gr. Brussels sprouts, cut into thin slices (about 3 cups)
• Grated zest and juice of 1 lemon
• 1 tbsp. l. olive oil
• 4 (120-150g each) natural turkey breast cutlets, pounded to a thickness of 6mm.
• Freshly ground pepper
• 1 plum tomato, cut into cubes

Preparation:

1. In a medium saucepan, bring the chicken broth and 1/4 cup water to a boil. Add the pearl barley and 1/4 teaspoon salt, cover, and cook over medium heat until the liquid is absorbed, about 10 minutes.
2. Meanwhile, melt 1 tablespoon (15 g) butter in a large skillet over medium-high heat; add the almonds and toast, stirring, for 2 minutes. Transfer to a platter. Add the Brussels sprouts, lemon zest, and 1/4 teaspoon salt to the skillet; toast, stirring occasionally, until crisp, about 2 minutes; transfer to a large bowl and wipe the skillet dry. Add the pearl barley to the bowl and toss with the vegetables; cover and keep warm.
3. Add olive oil to the same skillet and heat over medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt and pepper to taste; place the cutlets in the skillet and brown on both sides for 5 minutes, or until cooked through. Divide among plates. Add the chopped tomato and lemon juice to the skillet and cook for 1 minute. Stir in the almonds and the remaining 1 tablespoon (15 g) butter, melt, then spoon over the cutlets. Serve with pearl barley.