Turkey Cutlets with Fruity Potato Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
569
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,395 mg | (35 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 450 grams potatoes (with red skin)
- 4 Turkey cutlets
- 2 Tbsps vegetable oil
- 1 Orange
- 100 grams mixed Lettuce
- 2 Tbsps olive oil
- 2 Tbsps Walnut oil
- 1 tsp honey
- 1 tsp Red wine vinegar
- 1 organic Orange (zest and juice)
- 1 tsp coarse-grained Mustard
- 50 grams Walnut
Preparation steps
1.
Rinse the potatoes, cut into large pieces and cook for 20 minutes in boiling salted water. Drain. Rinse meat, pat dry and cook in hot oil for 3 minutes on each side. Peel orange, cut into thick slices and place on the turkey cutlets.
2.
For the salad dressing, whisk together vinegar, oils, honey, mustard, orange juice and zest. Rinse the lettuce, shake dry, mix with warm potatoes and drizzle with half of dressing. Divide among four plates. Top with turkey cutlets, drizzle with remaining salad dressing and garnish with walnut halves.
