Turkey Cutlets with Arugula, Capers, Lollo Rosso and Pine Nuts
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 106.1 μg | (177 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Arugula
- 1 Lollo rossa
- 2 small red onions
- 3 Tbsps balsamic vinegar
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 tsp Dijon mustard
- 30 grams Caper
- 1 tsp Maple syrup
- 6 Tbsps Pine nuts
- 4 Turkey cutlets (125 grams)
- 2 Tbsps sunflower oil
- 4 Tbsps olive oil (cold pressed)
Preparation steps
1.
Rinse arugula and lettuce thoroughly, shake dry and pluck into smaller pieces as needed. Peel onions and cut into thin rings. Place prepared salad ingredients on four plates.
2.
For the dressing, combine vinegar and lemon juice with salt, pepper and mustard mix, season with capers and maple syrup, then beat in olive oil.
3.
Toast pine nuts in a dry frying pan until golden brown and set aside. Rinse turkey cutlets, pat dry and cut into strips. Fry in hot sunflower oil on both sides for about 4 minutes each. Season with salt and pepper. Arrange turkey slices on lettuce leaves. Drizzle vinaigrette over and sprinkle with pine nuts. Serve immediately.
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