Turkey Cordon Bleu with Sweet Potato Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 17.9 mg | (149 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 33.6 μg | (75 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,679 mg | (42 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 thick Turkey steak (each 160 grams)
- salt
- peppers
- 1 slice smoked ham (about 60 grams)
- 1 slice Mountain cheese (about 60 grams)
- 30 grams breadcrumbs
- 1 egg
- 2 Tbsps Pastry flour
- 2 Tbsps clarified butter
- For the potato cucumber salad
- 800 grams Sweet potato
- 1 scallion (sliced into rings)
- 6 Tbsps White vinegar
- 200 milliliters Vegetable broth
- salt
- peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 1 Cucumber
Preparation steps
Rinse the turkey steaks, pat dry and with a paring knife, make a slit in one side of each steak and wiggle the knife back and forth to make a pocket into each. Season with salt and pepper.
Cut ham and cheese into small cubes and place in the pockets. Secure the openings with toothpicks. Place the flour in a shallow bowl, beat the egg in another bowl and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg mixture allowing the excess to drip off and finally in the breadcrumbs, patting to adhere.
Heat the clarified butter in a skillet and saute the turkey until golden brown on each side and cooked through, about 4 minutes per side. Serve with potato and cucumber salad.
For the potato cucumber salad: Scrub the potatoes and cook in a pot of boiling salted water until knife-tender, let cool slightly, peel and slice. Mix with the scallions.
Heat the broth in a saucepan with vinegar and sugar, season with salt and pepper and pour over the potatoes, toss gently and set aside.
Peel the cucumber, halve lengthwise, remove seeds and slice crosswise. Add to the potato salad along with the oil and mix well before serving.
