Sheet Pan Turkey Cutlets with Brussels Sprouts
Sheet Pan Turkey Cutlets with Brussels sprouts - Big protein for the whole family on one tray!
Healthy, because
Even smarter
Nutritional values
If you want to strengthen your defenses with vitamin C, then you are well served with Brussels sprouts well served. In addition, the vitamin helps to tighten connective tissue and skin. Cheese is a very good source of minerals. The magnesium contained in it reduces symptoms of stress and reduces tension.
Other vegetables also go well with the crispy breaded turkey cutlets: How about cauliflower or broccoli florets, kohlrabi, pumpkin or carrot cubes, for example?
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 204.9 μg | (342 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 1,988 mg | (50 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 18 ozs Brussels sprouts
- salt
- 32 ozs waxy potatoes
- 5 Tbsps olive oil
- 2 tsps dried rosemary
- 4 ½ ozs sugar free Corn flakes
- 2 Tbsps Almond flour
- 2 eggs
- 18 ozs turkey breasts (cutlets)
- peppers
- 2 ¾ ozs Mountain cheese (i.e. Gruyere, Fontina, Asiago)
Preparation steps
Clean Brussels sprouts, wash and cook in boiling salted water for 2-3 minutes. Drain, rinse, drain and cut florets in half lengthwise. Peel potatoes, wash and cut into sticks. Pat potato sticks dry, place in a bowl and mix with 3 tablespoons of oil and with 1 teaspoon of rosemary.
Line a baking tray with baking paper. Spread potato sticks loosely on it and bake in preheated oven at 220 °C / 425 ˚F for approx. 15 minutes.
Meanwhile, crumble cornflakes and place on a plate. Put almond flour on a 2nd plate. Beat eggs in a deep plate. Pat turkey dry, cut into 8 slices, and pat them a little flatter between plastic wrap. Season turkey slices with salt and pepper, coat in almond flour, then through beaten eggs and finally roll in cornflakes on both sides. Place Brussels sprouts in a bowl, season with salt and pepper, mix with remaining oil and remaining rosemary. Finely grate the cheese.
Briefly remove baking tray from the oven. Push potato sticks a little to the side and place Brussels sprouts on the baking sheet. Place the cutlets next to them and bake for 5-7 minutes. Remove baking tray again briefly, sprinkle potato sticks with cheese and bake in oven for another 5-7 minutes until cheese is melted. Then serve turkey cutlets with Brussels sprouts and potato-cheese sticks.
