Turkey with Parmesan and Herb Crust
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
842
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 63.6 mg | (530 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 54 μg | (120 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,771 mg | (44 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the turkey
- 8 small Turkey cutlets (each 80 grams, ready to cook)
- salt
- freshly ground peppers
- 60 grams breadcrumbs
- 60 grams freshly grated Parmesan
- 2 Tbsps mixed Fresh herbs (such as parsley, basil, sage, chervil, rosemary)
- 6 Tbsps Pastry flour
- 2 eggs
- 1 Tbsp butter
- 2 Tbsps olive oil
Preparation steps
1.
For the turkey, rinse turkey cutlets, pat dry and lightly season with salt and pepper. Mix bread crumbs in a bowl with Parmesan and chopped herbs. Beat eggs in a shallow bowl. Drag turkey cutlets first in flour, then in beaten egg and finally in breadcrumbs mixture. Firmly press breading into each turkey cutlet.
2.
Heat oil and butter in a frying pan and fry turkey cutlets on both sides for about 5 minutes until golden brown.
3.
For the salad, rinse tomatoes, remove stalks and cut tomatoes into wedges. Peel onion, cut into strips, and mix with tomatoes in a bowl and season with salt, pepper, vinegar and oil.
4.
Serve turkey cutlets with tomato salad.
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