Italian Turkey Cutlets
Italian Turkey Cutlets - Stuffed with a tasty surprise: These cutlets have it all!
Healthy, because
Even smarter
Nutritional values
This recipe's filling mixture of lean cheese, olive oil, and tomatoes provides plenty of vitamins and trace elements such as niacin, vitamin B6, biotin, and zinc in each serving.
An arugula salad with mushrooms and peppers and a whole-wheat baguette pair very well with this dish!
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 ozs Mozzarella
- 2 Tomatoes
- 2 sprigs Basil
- 3 Tbsps olive oil
- 4 Turkey cutlets
- salt
- peppers
- 2 Tbsps Balsamic glaze
Kitchen utensils
Preparation steps
Drain the mozzarella and cut into small cubes.
Rinse the tomatoes, remove the stems and the cores and dice the flesh finely.
Rinse the basil, shake dry and cut into strips.
Mix tomatoes, mozzarella and basil with 1 tablespoon olive oil in a small bowl and season with salt and pepper.
Cut a pocket into each turkey cutlet with a sharp knife.
Stuff tomato and mozzarella mixture into the turkey cutlets and pin up the opening with small wooden skewers.
Coat the meat with the remaining oil and season with salt and pepper.
Place on a grill pan on the hot grill and cook about 8-10 minutes on each side. After grilling, drizzle with a little balsamic cream.
