Marinated Turkey Escalopes with Fruit Chutney

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Marinated Turkey Escalopes with Fruit Chutney
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h. 30 min.
Preparation
Calories:
695
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie695 cal.(33 %)
Protein99 g(101 %)
Fat20 g(17 %)
Carbohydrates28 g(19 %)
Sugar added5 g(20 %)
Roughage3.4 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E5.3 mg(44 %)
Vitamin K11.4 μg(19 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin61.5 mg(513 %)
Vitamin B₆2.1 mg(150 %)
Folate47 μg(16 %)
Pantothenic acid2.8 mg(47 %)
Biotin43.6 μg(97 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C41 mg(43 %)
Potassium1,808 mg(45 %)
Calcium139 mg(14 %)
Magnesium121 mg(40 %)
Iron5.6 mg(37 %)
Iodine7 μg(4 %)
Zinc7.9 mg(99 %)
Saturated fatty acids4.6 g
Uric acid537 mg
Cholesterol176 mg
Complete sugar26 g

Ingredients

for
4
For the turkey escalopes
8 Turkey steak (each around 120 grams) (approximately 4 ounces)
For the marinade
5 Tbsps Peanut oil
3 Tbsps soy sauce
1 Red chili pepper
1 garlic clove
1 Lime leaf
10 grams fresh ginger
40 grams scallions
2 sprigs Lemongrass (about 15 cm long) (approximately 6 inches)
1 Tbsp finely chopped cilantro
salt
peppers
For the fruit chutney
1 Tbsp Peanut oil
2 garlic cloves (finely chopped)
100 grams scallions (finely chopped)
500 grams Pineapple (finely diced)
70 grams Ketchup
100 milliliters Pineapple juice
salt
peppers
¼ tsp brown sugar
1 Tbsp Rice vinegar
How healthy are the main ingredients?
Ketchupsoy saucegingersugargarlic clovesalt

Preparation steps

1.

For the marinade: Whisk the oil and soy sauce together in a shallow dish. Remove the stem from the chile then cut crosswise into thin rings. Carefully remove the seeds. Peel the garlic and chop finely. Peel the ginger and cut into thin matchsticks. Trim the scallions and cut into thin rings. Halve the lemongrass stalks lengthwise. Add the prepared ingredients to the soy sauce mixture along with the lime leaf and cilantro.

2.

For the marinated escalopes: Season the turkey with salt and pepper, place in the marinade, turn to coat, cover and marinate in the refrigerator for 4-5 hours.

3.

For the chutney: Heat the oil in a large frying pan or wok. Sauté the garlic and scallions until the scallions soften. Add the diced pineapple, ketchup, pineapple juice, sugar and rice vinegar, season with salt and pepper then reduce the heat and simmer for 5-10 minutes. Let cool.

4.

Preheat the grill. Remove the turkey from the marinade, drain and then grill for 4-5 minutes per side.

5.

Serve the turkey with the chutney and rice, if desired.