Turkey Cutlets with Almond-parsley Pesto

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Turkey Cutlets with Almond-parsley Pesto
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories479 kcal(23 %)
Protein33.33 g(34 %)
Fat38 g(33 %)
Carbohydrates3.8 g(3 %)
Roughage1.98 g(7 %)
Vitamin A290.02 mg(36,253 %)
Vitamin D0.05 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.56 mg(5 %)
Vitamin B₆0.03 mg(2 %)
Folate16.61 μg(6 %)
Pantothenic acid0.09 mg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C14.93 mg(16 %)
Potassium75.4 mg(2 %)
Calcium184.19 mg(18 %)
Magnesium10.06 mg(3 %)
Iron2.55 mg(17 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7 g
Cholesterol61.09 mg

Ingredients

for
4
For the pesto
40 grams
1 bunch
1
50 grams
6 tablespoons
1 teaspoon
grated Lemon peel
For the cutlets
1 bunch
2 tablespoons
4
2 teaspoons

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.