Turkey Prosciutto Cutlets
The two biggest advantages of turkey meat are that it provides high-quality protein and contains hardly any fat. It is also rich in niacin, which supports the metabolism, and zinc, which is important for a smoothly functioning immune system and normal cell division.
This dish pairs beautifully next to roasted rosemary potatoes.
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 12 g |
Preparation steps
Rinse and peel carrots. Rinse and peel zucchini. Cut carrots and zucchini separately into very fine strips (julienne).
Trim scallions, rinse and cut into thin rings.
Pound turkey cutlets flat between sheets of plastic wrap or in a freezer bag with a mallet or a pan.
Rinse sage, shake dry and pluck 12 leaves from the stems. Drain the sun-dried tomatoes and cut into strips.
Top each cutlet with 1 sage leaf and 1/2 slice of prosciutto stuck with a toothpick. Chop remaining sage.
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 210°F.
Wipe skillet with a paper towel. Heat the remaining oil, add carrots and scallions and cook over high heat, stirring for 1 minute.
Add zucchini and fry 1 more minute.
Add tomatoes and sage. Squeeze lemon and measure 2 teaspoons lemon juice. Season vegetables with salt, pepper and lemon juice.
Distribute vegetables on plates, then place the turkey cutlets on top and drizzle with juices from the skillet.