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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
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(92 %)
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(61 %)
Saturated fatty acids2.3 g
Uric acid258 mg
Cholesterol100 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

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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Product recommendation

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

Step 1/10
Turkey-Prosciutto Cutlets preparation step 1

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

Step 2/10
Turkey-Prosciutto Cutlets preparation step 2

Trim scallions, rinse and cut into thin rings.

Step 3/10
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.

Step 4/10
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.

Step 5/10
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.

Step 6/10
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).

Step 7/10
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.

Step 8/10
Turkey-Prosciutto Cutlets preparation step 8

Add zucchini and fry 1 more minute.

Step 9/10
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.

Step 10/10
Turkey-Prosciutto Cutlets preparation step 10

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

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