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EatSmarter exclusive recipe

Turkey-Prosciutto Cutlets

with Zucchini and Carrots
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Turkey-Prosciutto Cutlets

Turkey-Prosciutto Cutlets - Elegant cutlets in the style of Italian Saltimbocca

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
347
calories
Calories
0
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Ingredients

for
2
servings
2
Carrots (200 grams)
1
Zucchini (250 grams)
3
8
Turkey cutlets (about 40 grams each)
4 sprigs
1 ounce
sun-dried Tomatoes (in oil)
4 slices
2 tablespoons
½
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Preparation

Kitchen utensils

1 Skillet, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap, 1 Toothpick, 1 Citrus juicer

Preparation steps

1.
Turkey-Prosciutto Cutlets preparation step 1

Rinse and peel carrots. Rinse and peel zucchini. Cut carrots and zucchini separately into very fine strips (julienne).

2.
Turkey-Prosciutto Cutlets preparation step 2

Trim scallions, rinse and cut into thin rings.

3.
Turkey-Prosciutto Cutlets preparation step 3

Pound turkey cutlets flat between sheets of plastic wrap or in a freezer bag with a mallet or a pan.

4.
Turkey-Prosciutto Cutlets preparation step 4

Rinse sage, shake dry and pluck 12 leaves from the stems. Drain the sun-dried tomatoes and cut into strips.

5.
Turkey-Prosciutto Cutlets preparation step 5

Top each cutlet with 1 sage leaf and 1/2 slice of prosciutto stuck with a toothpick. Chop remaining sage.

6.
Turkey-Prosciutto Cutlets preparation step 6

Heat 1 tablespoon oil in a skillet and fry the cutlets in on each side for 1 minute over high heat, take out and keep warm in the oven at about 100°C (fan 80°C, gas mark 1) (approximately 210°F/convection 175°F).

7.
Turkey-Prosciutto Cutlets preparation step 7

Wipe skillet with a paper towel. Heat the remaining oil, add carrots and scallions and cook over high heat, stirring for 1 minute.

8.
Turkey-Prosciutto Cutlets preparation step 8

Add zucchini and fry 1 more minute.

9.
Turkey-Prosciutto Cutlets preparation step 9

Add tomatoes and sage. Squeeze lemon and measure 2 teaspoons lemon juice. Season vegetables with salt, pepper and lemon juice.

10.
Turkey-Prosciutto Cutlets preparation step 10

Distribute vegetables on plates, then place the turkey cutlets on top and drizzle with juices from the skillet.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie347 kcal(17 %)
Protein44 g(45 %)
Fat12 g(10 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A1.6 mg(200 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin27.9 mg(233 %)
Vitamin B₆1.1 mg(79 %)
Folate97 μg(32 %)
Pantothenic acid1.6 mg(27 %)
Biotin27.2 μg(60 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C53 mg(56 %)
Potassium1,234 mg(31 %)
Calcium169 mg(17 %)
Magnesium91 mg(30 %)
Iron6.2 mg(41 %)
Iodine23 μg(12 %)
Zinc4.3 mg(54 %)
Saturated fatty acids2.3 g
Uric acid258 mg
Cholesterol100 mg
Development of this recipe:
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