Turkey Cutlets 2 Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 105 g | (107 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 63 mg | (525 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 43.7 μg | (97 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,671 mg | (42 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 534 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 Turkey cutlets (à 80 g)
- 1 garlic clove
- 150 grams crushed Tomatoes (canned)
- 1 tsp Tomato paste
- 1 tsp dried oregano
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Tbsps Corn kernel (canned)
- 2 slices Pineapple (canned)
- 80 grams frozen Broccoli
- 8 Cherry tomatoes
- 2 Bocconcini (á 125 g)
- 2 slices ham
- 50 grams grated Pizza cheese
- freshly ground peppers
- Basil (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper.
Rinse the turkey cutlets, pat dry and if necessary gently flatten. Peel the garlic, chop finely, place in a bowl and stir in the tomatoes, tomato paste, oregano and sugar. Season with salt and pepper. Drain the corn and the pineapple and thaw the broccoli. Rinse and halve the cherry tomatoes. Slice the bocconcini and halve the slices of ham. Place the cutlets on the baking sheet and brush with the tomato mixture. Top 4 of the cutlets with corn, broccoli and cherry tomatoes, season with a little salt and pepper and cover with sliced bocconcini. Top the other 4 with ham and pineapple, season with salt and pepper and sprinkle with cheese. Bake until golden brown, 15-20 minutes. If necessary, run under the broiler until browned. Serve garnished with basil.
