EatSmarter exclusive recipe

Turkey Cutletswith Orange and Cucumber Salad

Turkey Cutlets - Turkey Cutlets - Enjoy sunny flavors, all year round!
Turkey Cutlets - Enjoy sunny flavors, all year round!

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Calories:363 kcal
Difficulty:easy
Preparation:35 min
Ready in:40 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories363 kcal(18%)
Protein40 g(80%)
Fat12 g(15%)
Carbohydrates19 g(7%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

1small Cucumber
1small Organic orange
1Oranges
1 pieceGinger root (about 20 grams)
1Shallots
6dried Apricots
2 tablespoonsOlive oil
Salt
Pepper
1small Lollo rossa
1 bunchCilantro
2Turkey cutlets (each about 150 grams)
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Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Small knife, 1 Fine grater, 1 Salad bowl, 1 Salad spinner, 1 Salad server, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel

Directions

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1 Rinse cucumbers thoroughly with hot water and wipe dry. Cut in half lengthwise, remove the seeds with a teaspoon and cut cucumber into thin slices.
2 Rinse small orange in hot water, wipe dry and finely grate half of the zest.
3 Peel both oranges, removing all of the bitter white pith.
4 Working over a bowl to catch the juices, cut between membranes of both oranges to remove whole orange segments. 
5 Peel ginger root and shallot and finely chop. Chop dried apricots very finely and add with ginger and shallot to orange juice.
6 Add orange zest to juice mixture and stir in 1 tablespoon oil. Season with salt and pepper. Mix in cucumber and orange segments.
7 Rinse the lettuce, spin dry and tear or cut the leaves into bite-sized pieces.
8 Rinse cilantro, shake dry, pluck leaves and chop. Mix lettuce and cilantro into the cucumber salad.
9 Rinse turkey cutlets, pat dry and season with salt and pepper. Heat the remaining oil in a non-stick pan and cook cutlets on each side for about 3 minutes. Serve with the salad.
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