Turkey Cutlets with Almond-parsley Pesto
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(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
562
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 40 grams Almond slivers
- 1 bunch parsley
- 1 garlic clove
- 50 grams Mountain cheese
- 6 Tbsps olive oil
- salt
- peppers
- 1 tsp grated Lemon peel
- For the cutlets
- 1 bunch carrots
- salt
- 2 Tbsps vegetable oil
- 4 Turkey cutlets
- peppers
- 2 tsps butter
Preparation steps
1.
For the pesto: Toast the almonds in a dry frying pan. Rinse the parsley, shake dry, pluck the leaves and chop coarsely. Peel and chop the garlic. Grate the cheese. Mix the olive oil with the almonds, parsley, garlic and cheese and process through a food mill. Season with salt and pepper then mix in the lemon zest.
2.
For the cutlets: Peel the carrots and cook in salted water for 10-12 minutes. Heat the oil in a large frying pan and sauté the cutlets for about 6-8 minutes. Season with salt and pepper.
3.
Drain the carrots. Melt the butter in the frying pan, add the carrots and sauté briefly. Arrange on serving plates with the cutlets and pesto.
