Turkey Cutlets with Potato Crust

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Turkey Cutlets with Potato Crust
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Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
456
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie456 cal.(22 %)
Protein59 g(60 %)
Fat13 g(11 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.7 mg(31 %)
Vitamin K3.2 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin34.4 mg(287 %)
Vitamin B₆1.2 mg(86 %)
Folate42 μg(14 %)
Pantothenic acid1.9 mg(32 %)
Biotin21.3 μg(47 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C31 mg(33 %)
Potassium1,288 mg(32 %)
Calcium268 mg(27 %)
Magnesium83 mg(28 %)
Iron4 mg(27 %)
Iodine9 μg(5 %)
Zinc5.7 mg(71 %)
Saturated fatty acids6.6 g
Uric acid268 mg
Cholesterol111 mg
Complete sugar2 g

Ingredients

for
2
Ingredients
300 grams potatoes
Iodized salt
2 Turkey cutlets
1 tsp sunflower oil
60 grams Edam cheese
1 generous pinch ground ginger
1 bunch fresh Fresh herbs
How healthy are the main ingredients?
potato

Preparation steps

1.

Scrub potatoes thoroughly and cook in salted water until al dente. Drain, let cool and peel.

2.

Rinse turkey cutlets and pat dry. Flatten gently and season with iodized salt. Heat sunflower oil in a nonstick skillet and cook turkey cutlets for about 2-3 minutes per side. Remove from the pan and keep warm.

3.

Grate potatoes and cheese coarsely and mix in a bowl. Season with iodine salt and a little ginger powder. Rinse herbs, shake dry, finely chop leaves and mix with potato mixture.

4.

Spread potato crust on turkey cutlets and bake in preheated oven at 200°C (approximately 400°F) (gas mark 2-4) for about 10 minutes. Remove from the oven and arrange on plates. Serve with green salad, if desired.

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