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EatSmarter exclusive recipe

Turkey-Prosciutto Cutlets

with Zucchini and Carrots

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Turkey-Prosciutto Cutlets
347
calories
Calories

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

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easy
Difficulty
35 min.
Preparation
Nutritions
Fat12 g
Saturated Fat Acids2.3 g
Protein44 g
Roughage7 g
Sugar added0 g
Calorie347
1 serving contains
Calories347
Protein/g44
Fat/g12
Saturated fatty acids/g2.3
Carbohydrates/g12
Added sugar/g0
Roughage/g7
Bread exchange unit1
Cholesterol/mg100
Uric acid/mg258
Vitamin A/mg1.6
Vitamin D/μg0
Vitamin E/mg4.8
Vitamin B₁/mg0.3
Vitamin B₂/mg0.4
Niacin/mg27.9
Vitamin B₆/mg1.1
Folate/μg97
Pantothenic acid/mg1.6
Biotin/μg27.2
Vitamin B₁₂/μg0.9
Vitamin C/mg53
Potassium/mg1,234
Calcium/mg169
Magnesium/mg91
Iron/mg6.2
Iodine/μg23
Zinc/mg4.3

Recipe development: EAT SMARTER
Ingredients
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

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 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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