Turkey Cutlets with Potato Crust
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,288 mg | (32 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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?
potatoPreparation 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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