Turkey Cordon Bleu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 70.1 μg | (117 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,472 mg | (37 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 thick Turkey cutlets
- 1 red onion
- 70 grams butter
- 100 milliliters Red wine
- 4 Tbsps lingonberry (from a jar)
- 2 Tbsps Fruit Vinegar
- 2 tsps cornstarch
- 4 slices Camembert
- 3 Tbsps Pastry flour
- 1 egg
- 100 grams ground almonds
- 350 grams starchy potatoes
- 2 Tbsps butter
- 200 grams mixed Lettuce
- 3 Tbsps Red wine vinegar
- 2 tsps Mustard
- 5 Tbsps vegetable oil
- salt
- peppers
- 1 lemon
Preparation steps
Rinse turkey cutlets, pat dry and cut a deep pocket. Season with salt and pepper. Peel onion, chop finely and fry in 2 tablespoons butter. Add wine, cover and simmer for 5 minutes. Stir in lingonberries and season to taste with salt, pepper and vinegar.
Fill each turkey cutlet with lingonberry mixture and a slice of cheese. Pin together each turkey cutlet with wooden sticks. Cover turkey first in flour, then in whisked egg, then roll in almonds. Heat remaining butter in a pan and fry turkey cutlets on each side for 7 minutes. Peel potatoes, rinse, cover with water in a pot and cook for 25 minutes. Drain, rinse with cold water and drain again.
Heat butter in a pan and fry potatoes on all sides for 5 minutes. Rinse lettuce, shake dry and tear into bite-sized pieces. Stir together vinegar, mustard, oil, salt and pepper in a bowl to form a dressing. Drizzle salad dressing over the salad. To serve, arrange schnitzel on plates with potatoes and salad. Cut lemon into thin slices and serve as garnish.
