Crispy Turkey Cutlets with Salad with Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 51.3 μg | (114 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the turkey
- 4 Turkey cutlets (each about 100 grams or 3 1/2 ounces)
- 6 Tbsps Sunflower seed
- 80 grams ground Walnut
- 30 grams breadcrumbs
- 2 small eggs
- 3 Tbsps Pastry flour
- salt
- peppers
- 4 Tbsps butter
- For the salad
- 150 grams lamb's lettuce
- 1 cooked Beet (vacuum packed)
- 1 Apple
- For the dressing
- 4 Tbsps Yogurt (0.1% fat)
- 2 Tbsps milk
- 3 Tbsps white balsamic vinegar
- 1 pinch sugar
- salt
- white peppers
- 3 Tbsps scallions
Preparation steps
For the turkey, beat the eggs in a shallow bowl. Mix the sunflower seeds, ground walnuts and breadcrumbs in a separate bowl. Cut the turkey into strips, season with salt and pepper and coat with flour. Dip the strips in the egg and coat evenly with the breading. Heat the butter in a pan and fry the turkey until golden brown.
For the salad, separate the lettuce leaves, rinse and spin dry. Cut the beet into quarters and then into thin strips. Rinse the apples, quarter and core, then slice into thin strips. For the dressing, stir the yogurt with milk and vinegar and season with sugar, salt and pepper to taste. Stir in the chives, then spread the sauce on plates. Arrange the lettuce on the plates, top with the beet and apple strips. Distribute the turkey slices on the salad, sprinkle with chives and sunflower seeds and serve.
