Low-Carb Substitute

Turkey Escalopes with Raddichio

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Turkey Escalopes with Raddichio
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
217
calories
Calories

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Nutritional values

Turkey meat is ideal for low-carb cuisine, because it contains only a few carbohydrates and at the same time scores with protein. The meat also contains niacin, a B-vitamin that we need in the body for many metabolic processes, including the formation of fatty acids. The bitter substance intybin makes radicchio good for our digestion, as it boosts the production of digestive juices.

Serve a cucumber salad with the roasted turkey escalopes. This is also low carb and is therefore ideal. If there is some left over, you can enjoy one of the turkey escalopes in nature together with some salad and cream cheese on a wholemeal roll or on an egg white bread as a turkey sandwich.

1 serving contains
(Percentage of daily recommendation)
Calorie217 kcal(10 %)
Protein28.22 g(29 %)
Fat11.03 g(10 %)
Carbohydrates1.13 g(1 %)
Sugar added0 g(0 %)
Roughage0.44 g(1 %)
Vitamin A5.76 mg(720 %)
Vitamin D0 μg(0 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.06 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate1.74 μg(1 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.83 mg(6 %)
Potassium13.35 mg(0 %)
Calcium7.74 mg(1 %)
Magnesium2.18 mg(1 %)
Iron1.71 mg(11 %)
Zinc0.03 mg(0 %)
Saturated fatty acids0.99 g
Cholesterol45 mg

Ingredients

for
4
Ingredients
4 Turkey cutlets (each about 150 grams)
salt
colorful, freshly ground peppers
½ lemon (juiced)
2 tablespoons Canola oil
1 large Radicchio
2 sprigs thyme
1 tablespoon olive oil (to taste)
How healthy are the main ingredients?
olive oilthymesaltlemonRadicchio

Preparation steps

1.

Rinse meat, pat dry, season with salt and pepper and sprinkle with a little lemon juice. Heat oil in a large frying pan and cook cutlets for about 2-3 minutes per side or until golden brown. Rinse and pat dry radicchio, remove hard stalk and separate individual leaves. 

2.

Season radicchio with 1 tablespoon of lemon juice. Rinse thyme, shake dry, pluck off leaves and sprinkle cutlets with it. Arrange cutlets on plates and season with freshly ground pepper. Arrange radicchio leaves next to escalopes and drizzle with olive oil, to taste. Serve.