Turkey Cutlets with Liverwurst and Oyster Mushrooms
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 kcal | (20 %) | ||
| Protein | 40.26 g | (41 %) | ||
| Fat | 24.98 g | (22 %) | ||
| Carbohydrates | 14.4 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.36 g | (15 %) |
more nutritional values
| Vitamin A | 723.53 mg | (90,441 %) | ||
| Vitamin D | 1.22 μg | (6 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 10.12 mg | (84 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81.91 μg | (27 %) | ||
| Pantothenic acid | 2.31 mg | (39 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 21.99 mg | (23 %) | ||
| Potassium | 806.89 mg | (20 %) | ||
| Calcium | 54.79 mg | (5 %) | ||
| Magnesium | 36.64 mg | (12 %) | ||
| Iron | 7.55 mg | (50 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 9.26 g | |||
| Cholesterol | 122.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Turkey cutlets
- salt
- peppers
- 80 grams coarse Liver sausage
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 350 grams Oyster mushrooms
- ½ bunch parsley
- 2 Tbsps lemon juice
- 2 Tbsps Sour cream
Preparation steps
1.
Rinse turkey cutlets, pat dry and pound flat. Spread liverwurst on half of each cutlet on one side and season remaining half with salt and pepper. Fold seasoned halves of the cutlets over the liverwurst and secure with toothpicks. Heat oil and butter in a pan and fry the cutlets on each side over medium heat for 6 minutes.
2.
Trim oyster mushrooms and cut into strips. Rinse the parsley, shake dry and chop coarsely. Remove the cutlets from the pan and keep warm. Sauté oyster mushrooms in pan drippings for 5 minutes, stirring constantly. Season with salt, pepper and lemon juice. Stir in sour cream and sprinkle with parsley. Serve mushrooms with the cutlets.
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