Spaghetti with Tomato Sauce and Cheese Turkey Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 979 cal. | (47 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 36.7 μg | (82 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
Cook spaghetti in boiling salted water until al dente.
Arrange cutlets and spaghetti with tomato sauce on plates. Drizzle with cheese sauce and serve. If desired, serve with salad.
