Turkey Rolls in Breadcrumbs with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,593 cal. | (76 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 127 g | (109 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 102 μg | (170 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 386 mg | (39 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 52.3 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the rolls
- 4 large, thin Turkey cutlets
- 4 slices cooked ham
- 2 Tbsps coarse-grained Mustard
- 4 slices Emmentaler cheese
- 4 leaves large Swiss chard
- For the breading
- 6 Tbsps Pastry flour
- 1 egg
- 400 grams Frying oil
- 150 grams breadcrumbs
- 1 Lettuce
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- 1 bunch parsley
- 2 organic lemons
- salt
- peppers
Preparation steps
For the rolls, rinse the meat, pat dry and flatten slightly. Rinse the swiss chard, remove the thick stalk and blanch in salted water for 2 minutes. Remove, rinse under cold water and drain well.
Place the chard on the meat slices, followed by the ham, the mustard and the cheese slices. Roll up the meat lengthwise and lightly season with salt and pepper.
For the breading, coat the rolls with flour. Beat the eggs. Dip the rolls in the eggs, then press firmly into the breadcrumbs.
Heat the fat and fry the turkey rolls for about 8 minutes until golden brown. Drain on kitchen paper and keep warm in the oven at 80°C (approximately 175ºF).
Rinse the lettuce, shake dry and tear into bite-sized pieces. Finely chop the parsley.
For the dressing, mix the vinegar and oil and season with salt and pepper. Drizzle over the salad and mix in the parsley.
Cut the lemon into slices and arrange on plates. Cut the rolls into pieces and serve with the salad.
