Turkey Cutlets with Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 lg stalk Leeks
- 1 small onion
- 1 Red Bell pepper
- 125 grams Corn (canned)
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 dried chili pepper
- 1 Tbsp parsley (chopped)
- 1 Tbsp rosemary
- 12 small Turkey cutlets (each about 50 grams)
- rosemary
- 4 Tbsps olive oil
Preparation steps
1.
Rinse and dry leek, halve lengthwise and cut diagonally into pieces. Peel onion and chop finely. Rinse bell pepper, halve and remove seeds and ribs, cut into diamond shapes.
2.
Drain corn in a sieve, rinse in cold water and drain well. Heat butter in a pan and saute vegetables for about 6 minutes or until soft. Season with salt, pepper and crushed chile pepper. Add parsley and rosemary, mix well.
3.
Season turkey cutlets with salt, pepper and rosemary. Heat oil in a pan and cook cutlets for about 1-2 minutes per side. Arrange with warm vegetables on plates and serve.
