Crispy Turkey Breasts
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 turkey breasts (about 140 grams)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 50 grams Corn flakes
- 1 large egg
- 4 Tbsps clarified butter
- 1 Lime
Preparation steps
1.
Rinse the turkey breast fillets, pat dry, cut in half, season with salt and pepper, and sprinkle thinly with flour. Place the cornflakes in a freezer bag and crush with a rolling pin. Beat the egg in a bowl and spread the crushed cornflakes on a plate. Dip the turkey breasts into the egg and roll in the cornflakes. Press the coated turkey breasts well to stick the cornflakes and let rest for 5 minutes.
2.
Heat the butter in a large frying pan and fry the coated turkey breasts in it until golden yellow for about 4 minutes. Remove the fried turkey breasts from the pan and let drain on absorbent paper. Serve on a plate with lime wedges and a fresh coleslaw.
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