Vegetable Topped Baked Turkey Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.8 mg | (307 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 5 scallions
- 2 Tbsps vegetable oil
- 250 grams cooked ham
- 20 grams breadcrumbs
- 40 grams Crème fraiche
- 30 grams grated Cheese (such as Emmental)
- 1 tsp lemon juice
- salt
- peppers
- 4 Turkey cutlets (each150 grams)
Preparation steps
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into 1 cm (approximately 1/2-inch) cubes. Rinse, trim and thinly slice the scallions. Heat the oil in a skillet and saute the vegetables until tender, about 5 minutes. Transfer to a bowl. Cut the ham into 1 cm i(approximately 1/2-inch) cubes and add to the bowl along with the breadcrumbs, crème fraîche and the cheese. Stir in the lemon juice and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
Rinse the turkey cutlets and pat dry. Arrange the vegetable mixture on the cutlets and press down slightly. Place on the baking sheet and bake until the vegetables are set, about 20 minutes.
If desired, serve with a green salad.
