Stuffed Turkey Cutlets
Stuffed Turkey Cutlets - If you like Italian Saltimbocca, you will love this variation
Healthy, because
Even smarter
Nutritional values
This dish is rich in protein, as well as iron, B vitamins, and vitamin A.
These cutlets are extra delicious when grilled outside during barbecue season.
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,273 mg | (32 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 101 mg |
Ingredients
- Ingredients
- 6 thin Turkey cutlets (each about 2 oz.)
- 3 slices Prosciutto (each about 1/2 ounce)
- 1 sprig Sage
- salt
- peppers
- 14 ozs baby Spinach
- 1 onion
- 2 Tbsps olive oil
- 3 tsps Crema di Balsamico (thick balsamic syrup)
Kitchen utensils
Preparation steps
Place turkey cutlets between 2 sheets of plastic wrap and flatten with a meat mallet.
Cut prosciutto slices in half crosswise. Rinse sage, pat dry and pluck 6 leaves. Top each cutlet with 1 piece of prosciutto and 1 sage leaf.
Roll cutlets and secure together with toothpicks. Season with salt and pepper.
Rinse spinach and drain in a sieve. Peel the onion and chop finely.
Heat a grill pan and fry the stuffed cutlets on each side for 3-4 minutes.
Meanwhile, heat the olive oil in a pan and fry the onion. Add the spinach, cook until wilted while stirring and season with salt and pepper.
Drizzle stuffed turkey cutlets with Crema di Balsamico and arrange on the spinach.
