Fried Turkey and Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,713 mg | (43 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 750 grams potatoes
- 30 grams clarified butter
- salt
- freshly ground pepper
- 200 milliliters Beef broth
- 4 Turkey cutlets (about 150 grams or 5.3 ounces)
- 3 Tbsps Pastry flour
- 2 eggs
- 80 grams Corn flakes
- 1 Cucumber
- 1 Tbsp finely chopped Dill
- 2 Tbsps Vinegar
- Dill (for garnish)
Preparation steps
Peel and mince onion. Peel potatoes, rinse and cut into bite-size cubes.
Heat 10 grams (approximately 0.4 ounces) of butter in a pan and cook potatoes. Add onion, cook briefly and season with salt and pepper. Deglaze with broth, cover and simmer for about 15 minutes.
Flatten turkey and season with salt and pepper. Place flour in a shallow dish. Beat eggs in a deep dish. Crush cornflakes and place on a flat plate. Dredge turkey in flour, then eggs, then cornflakes. Heat remaining butter in a pan and fry turkey until golden on each side, about 2-3 minutes.
Peel cucumber, cut in half lengthwise, remove seeds and dice. Fold cucumber and dill into potatoes. Season with salt, pepper and vinegar.
Plate potato salad with fried turkey. Serve garnished with dill.
