Turkey Piccata Milanese
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1170
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,170 cal. | (56 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 67.6 mg | (563 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 53.7 μg | (119 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,962 mg | (49 %) | ||
| Calcium | 406 mg | (41 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 564 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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