Pasta with Tomato Sauce and Turkey Schnitzel
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
982
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 982 cal. | (47 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 66.8 mg | (557 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 55.1 μg | (122 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 2,025 mg | (51 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 565 mg | |||
| Cholesterol | 303 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Tomatoes
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 150 milliliters Vegetable broth
- 2 tsps freshly chopped thyme
- 8 small Turkey cutlets (about 80 grams each)
- salt
- freshly ground peppers
- 2 eggs
- 60 grams grated Parmesan
- 40 grams breadcrumbs
- 2 Tbsps olive oil
- 2 tsps butter
- 350 grams Spaghetti
Preparation steps
1.
Blanch tomatoes in boiling water for a few seconds, then peel, quarter, core and dice.
2.
Peel and finely dice shallot and garlic. In a pan, sauté shallot and garlic in hot olive oil. Stir in tomato paste and diced tomatoes. Add broth and season with thyme and pepper set. Simmer about 30 minutes over low heat.
3.
Lightly pound schnitzel, if desired. Season with salt and pepper. Dip schnitzel in beaten eggs, then coat with Parmesan-breadcrumb mixture.
4.
Heat oil and butter in a pan. Add breaded schnitzel and sauté over medium heat, 3-4 minutes per side.
5.
Meanwhile, cook spaghetti in boiling salted water until al dente.
6.
Serve schnitzel with tomato sauce and spaghetti.
