Turkey Piccata Milanese

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Turkey Piccata Milanese
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1170
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,170 cal.(56 %)
Protein122 g(124 %)
Fat40 g(34 %)
Carbohydrates79 g(53 %)
Sugar added1 g(4 %)
Roughage6.9 g(23 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E7.8 mg(65 %)
Vitamin K17.5 μg(29 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin67.6 mg(563 %)
Vitamin B₆2.2 mg(157 %)
Folate120 μg(40 %)
Pantothenic acid3.8 mg(63 %)
Biotin53.7 μg(119 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C22 mg(23 %)
Potassium1,962 mg(49 %)
Calcium406 mg(41 %)
Magnesium167 mg(56 %)
Iron6.7 mg(45 %)
Iodine31 μg(16 %)
Zinc10.8 mg(135 %)
Saturated fatty acids15.5 g
Uric acid564 mg
Cholesterol330 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 garlic cloves
1 onion
6 Tbsps olive oil
1 Tbsp Tomato paste
1 Tbsp lemon juice
salt
1 pinch sugar
peppers
1 can peeled Tomatoes
400 grams Spaghetti
100 grams Parmesan
8 small Turkey cutlets (each about 80 grams)
white peppers
Pastry flour
2 eggs
2 Tbsps semi-whipped Whipped cream
2 Tbsps clarified butter
Basil (for garnishing)
How healthy are the main ingredients?
TomatoParmesanolive oilTomato pasteWhipped creamsugar

Preparation steps

1.

Peel garlic and onion and chop finely. Heat 2 tablespoons of oil in a pan and saute onion and garlic until soft. Add tomato paste and saute briefly, season with lemon juice, salt, pepper and sugar. Add tomatoes and simmer, covered, for about 10 minutes. 

2.

Cook spaghetti according to package instructions in plenty of salted water until al dente. Finely grate Parmesan. Rinse and pat dry turkey cutlets and season with pepper. Lightly coat with flour. Whisk eggs with cream and parmesan and dip each cutlet into a mixture. Heat remaining oil in a pan and cook cutlets until golden brown on both sides. 

3.

 Drain pasta, toss with tomato sauce and arrange on warm plates. Place cutlets next to pasta and garnish with basil leaves. Serve.