Turkey Cutlets with Mushrooms and Roquefort Cream
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 66 mg | (550 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 52.4 μg | (116 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,717 mg | (43 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 540 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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