Turkey Cutlets with Cheese and Cornichon Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 417 mg | (42 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams turkey breasts
- salt
- freshly ground peppers
- vegetable oil (2 tablespoons)
- butter (2 tablespoons)
- 150 milliliters chicken stock (from a jar)
- 5 small Tomatoes
- 200 grams Raclette Cheese (in slices)
- 1 sm jar Cornichon
- pink peppers (coarsely ground)
- small Wooden skewer
Preparation steps
Cut the turkey breasts into small, bite-sized cutlets and season with salt and pepper.
Heat oil and butter in a pan and fry the turkey breast cutlets in it in portions for 2-3 minutes. Remove the fried turkey breast cutlets form the pan and keep warm.
Pour the chicken stock into the same pan with turkey breast drippings and let simmer shortly.
Rinse the tomatoes, cut into slices, and cover the fried turkey breast cutlets with it. Season with a little salt and pepper.
Cut the cheese as per the size of cutlets, spread over the tomatoes and broil under a preheated broiler, watching carefully.
Halve the cornichons obliquely and thread onto toothpicks. Place the cornichon skewers on the turkey breast cutlets.
Place the turkey breast cutlets on a preheated platter, drizzle with the reduced stock and sprinkle with red pepper.
