Turkey Escalopes with Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Season marinated zucchini and arrange with turkey escalopes on plates. Drizzle with sauce and serve.
