Turkey Cordon Bleu with Salad
(1 vote)
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
1052
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,052 cal. | (50 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 34.2 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the turkey
- 4 Turkey cutlets (each about 160-180 grams)
- salt
- freshly ground peppers
- 4 slices cooked ham
- 4 slices gouda Cheese
- Pastry flour
- 2 eggs
- 150 grams breadcrumbs
- 40 grams clarified butter
- Fat (for frying pan)
- For the salad
- 250 grams lamb's lettuce
- 1 onion
- 150 grams Bacon (in strips)
- 4 Tbsps olive oil
- freshly g round peppers
- 2 Tbsps colorful balsamic vinegar
Preparation steps
1.
For the turkey: Preheat oven to 140°C (approximately 280°F). Rinse turkey cutlets, pat dry, pound flat and season with salt and pepper. Place one slice each of ham and cheese onto the cutlet, fold in half and secure closed with a wooden skewer. Dip the cutlets first in flour then in beaten egg. Firmly press into breadcrumbs.
2.
In a skillet, melt butter and fry cutlets on both sides until golden brown. Bake in preheated oven 15-20 minutes to cook. Rinse lamb's lettuce and spin dry. Peel onion and chop finely.
3.
For the dressing: In a pan, add bacon and fry lightly with the onion. Season with pepper and vinegar, remove from heat and let cool. Pour over salad mix and serve in small bowls. Serve with the turkey.
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