Bacon Wrapped Stuffed Turkey Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 thin Turkey cutlets about 150-180 grams (approximately 5-6 ounces) each
- 2 tsps Mustard
- 100 grams button Mushroom
- 2 scallions
- 100 grams carrots
- 1 garlic clove
- 4 Tbsps vegetable oil
- 2 tsps chopped parsley
- 200 grams Ricotta cheese
- 8 slices Bacon
- 250 grams Pasta
Preparation steps
Rinse the turkey cutlets, pat dry and coat one side with mustard. Finely chop the mushrooms, scallions and carrots. Peel and mince the garlic. Heat 2 tablespoons of vegetable oil and sauté the vegetables until softened. Season with salt and pepper, remove from heat and allow to cool slightly. Stir in the chopped parsley and ricotta and mix well.
Spoon the vegetable mixture onto the turkey cutlets, roll up and wrap each one with two slices of bacon. Tie with kitchen twine to secure. Place in a baking dish with the remaining vegetable oil and bake in an oven preheated to 200°C (approximately 400°F) for 30 minutes. Meanwhile, prepare the pasta in boiling salted water according to the package instructions. Remove the stuffed turkey cutlets from the oven, discard the kitchen twine and cut each into several slices. Serve with the pasta.
