Spaghetti with Tomato Sauce and Cheese Turkey Cutlets

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Spaghetti with Tomato Sauce and Cheese Turkey Cutlets
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Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
979
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie979 cal.(47 %)
Protein76 g(78 %)
Fat32 g(28 %)
Carbohydrates92 g(61 %)
Sugar added1 g(4 %)
Roughage8.3 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E6 mg(50 %)
Vitamin K18.8 μg(31 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin38.3 mg(319 %)
Vitamin B₆1.3 mg(93 %)
Folate128 μg(43 %)
Pantothenic acid2.8 mg(47 %)
Biotin36.7 μg(82 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C31 mg(33 %)
Potassium1,423 mg(36 %)
Calcium373 mg(37 %)
Magnesium131 mg(44 %)
Iron5.4 mg(36 %)
Iodine24 μg(12 %)
Zinc7.3 mg(91 %)
Saturated fatty acids12.3 g
Uric acid339 mg
Cholesterol232 mg
Complete sugar8 g

Ingredients

for
4
For the tomato sauce
600 grams Tomatoes
1 tsp Basil (fresh, chopped)
1 tsp thyme (fresh, chopped)
1 garlic clove
1 shallot
1 Tbsp olive oil
1 Tbsp Tomato paste
150 milliliters Vegetable broth
salt
freshly ground peppers
½ tsp sugar
For the cheese sauce
1 Tbsp Pastry flour
1 Tbsp butter
200 milliliters Vegetable broth
50 milliliters white wine
salt
white peppers
Nutmeg
50 grams Cheese (such as mozzarella, young Gouda, Butter cheese)
For the breading
2 eggs
Pastry flour
60 grams Parmesan (grated)
10 Tbsps breadcrumbs
1 Tbsp chopped Fresh herbs (to taste)
In addition
4 Tbsps olive oil
2 tsps butter
350 grams Spaghetti
4 small Turkey cutlets (each about 150 grams)
Basil (for garnishing)
How healthy are the main ingredients?
TomatoParmesanolive oilTomato pasteolive oilsugar

Preparation steps

1.

For the tomato sauce: blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Halve and remove seeds and dice. Peel shallot and garlic and dice finely. Heat olive oil in a pan and saute shallot and garlic briefly. Add tomato paste, diced tomatoes and broth and season with thyme, basil, sugar, and pepper. Simmer for about 30 minutes on low heat.  

2.

For the cheese sauce: heat butter in a pan and add flour, saute briefly. Deglaze pan with wine and broth, season with  salt, pepper and nutmeg. Cut cheese into pieces and add to the sauce. Simmer, stirring, until cheese is melted. Remove from heat and keep warm.

3.

Rinse and pat dry meat, pound flat, if necessary. Season with salt and pepper. Mix breadcrumbs, Parmesan and herbs in a plate. Coat cutlets with flour, cut into beaten egg and roll in breadcrumb mixture, pressing firmly. Heat oil and butter in a pan and cook cutlets for about 3-4 minutes per side or until golden brown. 

4.

Cook spaghetti in boiling salted water until al dente.

5.

Arrange cutlets and spaghetti with tomato sauce on plates. Drizzle with cheese sauce and serve. If desired, serve with salad.  

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