Turkey Escalopes with Radicchio
turkey escalopes with radicchio - Easy and filling dinner idea
Healthy, because
Even smarter
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.
This is also low carb and is therefore ideal. If there is some leftover, you can enjoy one of the turkey escalopes together with some salad and cream cheese on a wholemeal roll or on sourdough bread as a turkey sandwich.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 4 Turkey cutlets (each about 6 ounces)
- salt
- colorful, freshly ground peppers
- ½ lemon (juiced)
- 2 Tbsps Canola oil
- 1 head large Radicchio
- 2 sprigs thyme
- 1 Tbsp olive oil (to taste)
Preparation steps
Rinse turkey, pat dry, season with salt and pepper, and sprinkle with a little lemon juice. Heat canola oil in a large frying pan and cook cutlets for about 2-3 minutes per side or until golden brown. Rinse and pat dry the radicchio, remove the hard stalk, and separate individual leaves.
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.
