Turkey Cordon Bleu
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
481
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Turkey cutlets (about 120 grams)
- salt
- freshly ground peppers
- 4 slices cooked ham
- 4 slices Edam cheese
- 2 Tbsps Pastry flour
- 1 egg
- 1 Tbsp milk
- 4 Tbsps breadcrumbs
- 40 grams clarified butter
- 2 sprigs frill parsley
Preparation steps
1.
Rinse the turkey cutlets, pat dry and tap gently. Season with salt and pepper. Top each cutlet with the ham and the Edam cheese. Fold the cutlets and fix with toothpicks.
To prepare the cordon bleu, season the cutlets with salt and pepper, and coat with the flour. Whisk the egg and the milk together. Dip the cutletinto the whisked egg and coat with the breadcrumbs. Press the cordon bleus to stick the breadcrumbs.
2.
Heat the clarified butter in a large skillet. Fry the cordon bleus until golden brown for about 5 minutes over medium heat on each side. Occasionally baste with the clarified butter. Pluck the parsley and place over the cordon bleus.
3.
Serve with parsley, lemon wedges and cranberries.
