Baked Turkey Cutlets
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
656
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 32.2 μg | (72 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Turkey cutlets
- 4 Tbsps Pastry flour
- 2 eggs
- 2 Tbsps butter
- 200 grams Roquefort cheese (sliced)
- 1 Mango
- 1 tsp Curry powder
- salt
- freshly ground peppers
- garnish
- 2 Tbsps Shelled pistachio (chopped)
Preparation steps
1.
Flatten turkey cutlets and season with salt and pepper, coat with flour and dip into beaten eggs. Heat butter in a pan and cook cutlets until golden brown on both sides. Remove from the pan and top with cheese slices. Peel and pit mango, cut into thin slices and arrange in a fan pattern on top of Roquefort. Sprinkle with curry powder and bake in preheated oven at 200°C (approximately 400°F) or under a hor broiler for about 2 minutes or until golden brown, watching carefully.
2.
Sprinkle with chopped pistachios and serve.
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