Turkey Cutlets with Mushrooms and Roquefort Cream

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Turkey Cutlets with Mushrooms and Roquefort Cream
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
659
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie659 cal.(31 %)
Protein107 g(109 %)
Fat24 g(21 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E4.4 mg(37 %)
Vitamin K11.3 μg(19 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin66 mg(550 %)
Vitamin B₆2 mg(143 %)
Folate64 μg(21 %)
Pantothenic acid4.2 mg(70 %)
Biotin52.4 μg(116 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C9 mg(9 %)
Potassium1,717 mg(43 %)
Calcium225 mg(23 %)
Magnesium103 mg(34 %)
Iron5.2 mg(35 %)
Iodine27 μg(14 %)
Zinc8.4 mg(105 %)
Saturated fatty acids13.3 g
Uric acid540 mg
Cholesterol235 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
8 Turkey cutlets (each about 75 grams)
salt
freshly ground peppers
1 Tbsp clarified butter
1 shallot
250 grams button Mushroom
200 grams chicken stock
100 milliliters Whipped cream
80 grams Roquefort cheese
1 Tomato
Chervil (for garnishing)
How healthy are the main ingredients?
Whipped creamsaltshallotTomato

Preparation steps

1.

Rinse cutlets, pat dry and season with salt and pepper. Heat butter in a pan and cook cutlets until golden brown on both sides. Remove cutlets from pan. Peel shallot and chop finely. Saute in the same pan until translucent. Clean mushrooms and cut into slices. Add to shallot and saute for 2-3 minutes. Deglaze pan with stock and cream. Dice cheese and add to the pan. Season with salt and pepper and mix well. Return meat to the pan and heat through. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice. Add tomatoes to the pan and heat through. Arrange everything on plates and garnish with chervil sprigs.

2.

Serve with rice, if desired. 

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