Turkey Rolls with Spinach and Prosciutto
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 193.9 μg | (323 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Turkey cutlets (each about 150 grams)
- 4 slices Prosciutto
- 200 grams Spinach (frozen)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 3 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for frying)
Preparation steps
1.
Spread turkey cutlets on the work surface spread, pound a little flat, season with pepper and cover each cutlet with a prosciutto slice.
2.
For the spinach filling, peel the shallot and garlic and chop finely. Fry in hot olive oil, add thawed and squeezed spinach and cook for 5 minutes. Season with salt, pepper and nutmeg.
3.
Allow spinach to cool slightly, then spread on the cutlets, sprinkle with Parmesan and fold in half. Secure with toothpicks. Fry in the hot oil on both sides until crispy-brown, season with salt and serve hot.
