Stuffed Turkey Cutlet (Cordon Bleu) with Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 600 grams potatoes
- salt
- peppers (freshly ground)
- 1 Tbsp chopped parsley
- 3 Tbsps clarified butter
- 4 thin Turkey cutlets about 160 g (approximately 1/3 pound)
- 4 slices cooked ham
- 4 slices Cheshire cheese
- 2 Tbsps Pastry flour
- 1 egg
- breadcrumbs (for breading)
- vegetable oil (to fry)
- Lemon peel (for garnish)
Preparation steps
Rinse the potatoes, place in a pot with salted water, bring to a boil, and simmer for 25 minutes.
Drain the potatoes and peel. When they are cool, then cut into large cubes. Heat the clarified butter in a pan and fry the potatoes over medium heat, gently stirring occassionally. Season with salt and pepper and stir in the chopped parsley.
Season the turkey lightly with salt and pepper. Place a slice of ham and a slice of cheese on each and roll together, using a toothpick to hold the roll closed. Dredge the turkey rolls first in flour, then dip in beaten egg, and finally coat with the breadcrumbs. Gently press the breading to adhere.
Fry the turkey rolls in plenty of hot oil until golden brown and cooked through. Place on a plate with the potatoes and garnish with lemons. Serve immediately.
