Turkey Cutlets with Beans
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 36.5 μg | (81 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Turkey cutlets (each about 200 grams)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 8 Tbsps slivered almonds
- 2 shallots
- 3 Tomatoes
- 400 grams green Beans
- 2 Tbsps butter
- 1 Tbsp clarified butter
Preparation steps
1.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice into small cubes.
2.
Peel shallots and chop. Heat 1 tablespoon of butter in a pan and saute shallots until translucent. Add tomatoes, season with salt and pepper and simmer for about 5 minutes.
3.
Rinse and trim beans, cook in salted water for about 8 minutes. Drain and rinse in clod water, drain again.
4.
Season turkey cutlets with salt and pepper. Coat with flour and dip into beaten eggs. Coat with almonds and press firmly. Heat butter in a pan and cook for about 3 minutes per side.
5.
Toss beans in remaining butter until heated through. Arrange turkey cutlets, beans and tomatoes on plates and serve.
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