Parmesan Crusted Turkey Cutlets with Spaghetti and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,086 cal. | (52 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 67.2 mg | (560 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 56.1 μg | (125 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 2,050 mg | (51 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 574 mg | |||
| Cholesterol | 303 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the sauce
- 600 grams Tomatoes
- 1 tsp chopped fresh Basil
- 1 tsp chopped fresh thyme
- 1 garlic clove
- 1 shallot
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 150 milliliters Vegetable broth
- salt
- freshly ground pepper
- ½ tsp sugar
- For the breading
- 2 eggs
- 60 grams grated Parmesan
- 10 Tbsps breadcrumbs
- also
- 4 Tbsps olive oil
- 2 tsps butter
- 350 grams Spaghetti
- 8 small Turkey cutlets (each 80 grams)
- Basil (for garnish)
Preparation steps
For the sauce: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice. Peel and finely chop the shallots and garlic.
Heat the oil in a skillet and saute the onion and garlic until translucent. Stir in the tomato paste, diced tomatoes, broth, thyme, basil and sugar, season with salt and pepper and simmer over low heat until lightly thickened and flavorful, about 30 minutes.
For the breading: Season the cutlets with salt and pepper. Lightly beat the eggs. Mix the Parmesan with the breadcrumbs. Dip the cutlets in the eggs, then in Parmesan breadcrumbs mixture pressing to adhere.
Heat the oil and butter in a skillet and saute the cutlets over medium heat until golden brown and crisp, 3-4 minutes per side.
Cook the spaghetti according to package directions until al dente.
Serve cutlets with the tomato sauce and spaghetti and garnish with basil.
