Fried Turkey Cutlets with Bell Pepper Stew
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 onion
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 1 Tbsp sweet ground paprika
- 2 eggs
- 50 grams Parmesan
- 2 Tbsps mixed, chopped Fresh herbs (parsley, thyme etc.)
- 4 thin Turkey cutlets (about 150 grams)
- 2 Tbsps Pastry flour
- 20 grams clarified butter
- 450 grams crushed Canned tomatoes
Preparation steps
1.
Rinse the bell peppers, halve, remove the seeds and ribs, and cut into strips. Peel the onion and cut into strips.
Heat olive oil in a pan and saute the onion in it until translucent. Add the bell pepper strips, stir in the paprika, and season with salt and pepper. Pour in 1 cup of water and cook for about 10 minutes.
2.
Beat the eggs with grated cheese and herbs, and season with salt and pepper.
Coat the turkey cutlets in flour and dip into the egg mixture. Fry the turkey cutlets in a pan in hot butter from each side for about 3-4 minutes.
3.
Add the tomato to the bell peppers, bring to a boil, and season with salt and pepper. Serve the fried turkey cutlets on plate with bell pepper stew.
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