Turkey Cutlets with Apricot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 63 mg | (525 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 51.6 μg | (115 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 2,499 mg | (62 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 549 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 2 carrots
- salt
- peppers
- 100 milliliters Vegetable broth
- 3 Apricot
- 1 tsp Curry powder
- ½ tsp Sambal oelek
- 2 Turkey cutlets
Preparation steps
Rinse and peel the carrots, cut one into sticks and dice the other.
Bring a pot of salted water to a boil.
Blanch the carrot sticks until al dente, about 2 minutes. Remove and set aside. In a saucepan, bring the vegetable broth to a boil over low heat, add the carrot cubes and cook over low heat until soft, about 15 minutes.
Meanwhile, halve the apricots, pit and coarsely chop. Cook the apricots in a pot with a little water until softened, then pass through a sieve. Puree the carrot cubes with the curry powder and sambal oelek, season with salt and pepper and transfer to a saucepan. Add the apricots and bring to a boil.
Rinse the turkey cutlets under cold running water, pat dry and season with salt and pepper. Heat a skillet and saute the turkey on both sides until cooked through. Place the turkey on a plate, top with the apricot sauce and carrot sticks. Season to taste with some herbs, such as chopped parsley.
