Turkey Schnitzel with Vegetables
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Turkey cutlets
- 100 grams Feta
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- 400 grams Cherry tomatoes
- 1 bunch scallions
- 100 grams black Olives
- 2 sprigs Basil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse meat, pat dry, pound flat and top each piece with 1/4 of the cheese. Roll tightly, secure with toothpicks and roll in flour. Trim scallions, rinse and cut into large pieces. Rinse the tomatoes and cut in half.
2.
Heat butter and oil in a skillet and fry the meat on each side for 3-4 minutes, remove and keep warm. Sauté onions in the pan drippings briefly, then add tomatoes and olives and cook for 2 minutes. Add meat back to the skillet and season with salt and pepper. Slice basil into strips. Garnish schnitzel with the basil and serve with the vegetables.
