Turkey Breast with Chile Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the turkey
- 1 kilogram turkey breasts
- salt
- white peppers (freshly ground)
- 2 Tbsps vegetable oil
- For the vinaigrette
- 4 Tbsps White vinegar
- salt
- white peppers (freshly ground)
- 2 tsps medium-hot Mustard
- 1 tsp honey
- 1 Red onion
- 2 small, red chili peppers
- 8 Tbsps vegetable oil
- 1 bunch Cress
Preparation steps
Rub turkey breast with salt and pepper. Tie with kitchen twine. Heat oil in a roasting pan and fry turkey breast on all sides until browned. Add 1/8 liter (approximately 4 ounces) of water to the roasting pan and simmer for 1 hour. Then remove turkey from the roasting pan and let cool.
For the vinaigrette, mix vinegar in a bowl with mustard and honey and season with salt and pepper. Peel onion and chop finely. Rinse chile peppers, cut in half lengthwise, remove seeds and ribs and chop very finely. Add onions and chile pepper to the bowl and mix. Gradually add oil while beating with a whisk.
Cut cress, add to the bowl and stir. Cut turkey breast into thin slices (best on a meat slicer) and arrange on a plate. Add turkey to the bowl, mix with vinaigrette, cover and let soak for at least 1 hour.
