Turkey Escalopes with Zucchini

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Turkey Escalopes with Zucchini
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
432
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein32.04 g(33 %)
Fat27.96 g(24 %)
Carbohydrates12.71 g(8 %)
Sugar added1.05 g(4 %)
Roughage1.67 g(6 %)
Vitamin A153.52 mg(19,190 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.59 mg(5 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.23 mg(16 %)
Folate36.71 μg(12 %)
Pantothenic acid0.49 mg(8 %)
Biotin3.88 μg(9 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C23.21 mg(24 %)
Potassium382.53 mg(10 %)
Calcium66.87 mg(7 %)
Magnesium25.39 mg(8 %)
Iron2.48 mg(17 %)
Iodine13.23 μg(7 %)
Zinc0.61 mg(8 %)
Saturated fatty acids9.35 g
Cholesterol140.39 mg

Ingredients

for
4
Ingredients
2 zucchini
1 onion
4 Tbsps sunflower oil
2 Tbsps lemon juice
2 Tbsps white balsamic vinegar
1 Tbsp freshly chopped marjoram
1 pinch sugar
salt
freshly ground peppers
150 milliliters Whipped cream
100 milliliters Beef broth
2 Tbsps Dijon mustard
1 Tbsp green peppercorns
1 egg yolk
4 Turkey cutlets (each about 180 grams)
2 Tbsps Pastry flour
How healthy are the main ingredients?
Whipped creammarjoramsugarzucchinionionsalt

Preparation steps

1.

Rinse and trim zucchini, cut into 6 cm (approximately 2 1/2 inch) long sticks. Peel onion and chop finely. Heat 2 tablespoons of oil in a pan and saute onion and zucchini for about 4-5 minutes or until golden brown. Remove from heat, sprinkle with lemon juice and vinegar, add marjoram and season with sugar, salt and pepper. Cool until lukewarm.

2.

Combine 100 ml (approximately 2/5 cup) of cream with broth and mustard, bring to a boil and reduce heat, simmer until creamy. Add green peppercorns. Mix egg yolks with remaining cream and gradually add to the sauce, whisking. Remove from heat and season with salt, keep warm. 

3.

Rinse cutlets, pat dry and flatten, if necessary. Season with salt and pepper and coat with flour. Heat remaining oil in a pan and cook cutlets for about 2-3 minutes per side or until golden brown.  

4.

Season marinated zucchini and arrange with turkey escalopes on plates. Drizzle with sauce and serve.