Turkey Cutlet with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 200 grams Turkey cutlets
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps Pastry flour
- 4 Tbsps breadcrumbs
- vegetable oil (to fry)
- For the tomato salsa
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 can large Tomatoes (800 g)
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
Rinse potatoes under running water and cut into bite-size wedges. Heat some oil in a pan and brown potato wedges on medium heat for about 10-15 minutes. Flip over several times. Season with salt and pepper.
Meanwhile, using a meat hammer, flatten the cutlets and cut into small pieces. Season the meat lightly with salt and pepper. Beat egg and pour into shallow dish. Put flour and breadcrumbs each in two other dishes. Roll cutlets first in flour, then in egg and finally in breadcrumbs.
In another pan, heat the oil and cook cutlets on each side about 3 - 4 minutes until golden brown.
Serve with tomato salsa.
Peel onions and garlic, chop finely and saute in hot oil until translucent. Add canned, strained tomatoes and crush with a potato masher. Season with salt, pepper and sugar and cook for 10 minutes.
