Turkey Cutlets and Vegetable Gratin
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Turkey cutlets (each about 160 grams)
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 500 grams Tomatoes
- ½ Red onion
- 1 sm can Corn
- 2 Tbsps chopped parsley
- 60 grams coarsely grated Gouda
Preparation steps
1.
Season cutlets with salt and pepper. Heat oil in a pan and brown cutlets on both sides.
2.
Peel onion and chop finely.
3.
Rinse and thinly slice tomatoes. Spread baking pan with tomato slices, season with salt and pepper.
4.
Arrange cutlets on tomatoes.
5.
Drain corn and combine with onion, parsley and cheese, spread on cutlets and bake in preheated oven at 200°C (approximately 400°F) for about 8-10 minutes or until golden brown. Remove from the oven and serve.
