Turkey Cutlets with Mustard Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 Tbsp medium hot Mustard
- salt
- freshly ground peppers
- 4 Turkey cutlets (à 160 g)
- 2 Tbsps vegetable oil
- 4 Tomatoes
- 2 handfuls Basil
- lemon juice
Preparation steps
1.
Melt the butter in a saucepan, whisk in the flour and cook until the butter has absorbed the flour and is lightly browned. Deglaze with the broth and stir in the cream. Simmer, stirring frequently until lightly thickened and creamy, about 10 minutes. Stir in the mustard and season with salt and pepper.
2.
Rinse the turkey cutlets, pat dry and season with salt and pepper. Heat the oil in a skillet and saute the turkey until golden brown on both sides and just cooked through, 4-5 minutes. Remove from the heat.
3.
Rinse, core and quarter the tomatoes. Pluck the basil leaves, rinse and pat dry. Divide the tomatoes and basil among plates, drizzle with a little lemon juice and serve with the cutlets and sauce.
