Turkey recipes are totally doable on a weeknight when you start with quick-cooking turkey cutlets. Even with the vegetable barley side, this entire turkey dinner idea comes together in about 30 minutes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In an extra-large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add turkey and cook for 4 to 8 minutes or until browned and no longer pink, turning once. Remove turkey from skillet; set aside.

  • Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms, onion, carrot, and sweet pepper; cook and stir for 3 to 4 minutes or until tender. Stir in broth, barley, and dried thyme (if using). Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.

  • Stir in fresh thyme (if using), lemon peel, and 1/4 teaspoon black pepper. Return turkey to skillet. Cover and cook for 1 to 3 minutes or until heated through. Season to taste with salt and pepper. If desired, sprinkle each serving with additional fresh thyme and serve with lemon wedges.

Nutrition Facts

241 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 50 mg cholesterol; 318 mg sodium. 328 mg potassium; 23 g carbohydrates; 4 g fiber; 3 g sugar; 31 g protein; 0 g trans fatty acid; 2101 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 2 mg iron;

Reviews (1)

2 Ratings
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Rating: Unrated
Turkey breast not available, use chicken instead.