Parmesan Turkey Schnitzel with Pasta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 36.9 μg | (82 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Tomatoes
- 2 carrots
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 150 milliliters Vegetable broth
- 2 tsps freshly chopped thyme
- 300 grams Tagliatelle
- 4 Turkey cutlets (each about 125 grams)
- salt
- freshly ground pepper
- 2 eggs
- 60 grams grated Parmesan
- 2 Tbsps olive oil
- 2 tsps butter
Preparation steps
1.
For the sauce, blanch tomatoes in boiling water for a few seconds, peel, quarter, core and dice.
2.
Peel carrots and finely chop. Peel shallot and garlic and dice finely. Sauté carrots, onion and garlic in olive oil, stir in tomato paste, diced tomatoes, broth and thyme and season with pepper. Simmer sauce about 10 minutes over low heat.
3.
Cook pasta in plenty of boiling salted water until al dente.
4.
Season turkey cutlets with salt and pepper, dip in beaten eggs and coat with Parmesan cheese.
5.
Heat oil and butter in a pan and sauté turkey cutlets over medium heat 1-2 minutes on each side.
6.
Drain pasta and mix with sauce. Serve pasta on warmed plates with the turkey cutlets.
