Turkey Rolls with Eggs, Bacon and Paprika-tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Turkey cutlets (125 grams each)
- ½ bunch parsley
- 2 hardboiled eggs
- salt
- freshly ground peppers
- 1 Tbsp medium hot Mustard
- 4 slices streaky Bacon (thinly sliced)
- 2 Tbsps clarified butter
- 1 garlic clove
- 1 small onion
- 1 Tbsp Tomato paste
- 1 generous pinch sugar
- ground paprika
- 180 milliliters pureed Tomatoes
- 200 milliliters Vegetable broth
Preparation steps
Pat turkey cutlets dry and flatten between 2 sheets of plastic wrap to a thickness of 5 mm (approximately 1/4 inch). Rinse the parsley, shake dry, pluck the leaves from the stems and chop. Peel the eggs and also chop.
Season the meat with salt and pepper, brush with mustard and cover each with a slice of bacon. Top with the eggs and herbs turn in edges and roll the meat tightly. Tie with kitchen twine.
Heat butter in a large skillet or saucepan and fry the turkey rolls until browned on all sides. Remove from pan and keep warm.
Peel garlic and the onion and finely chop. Sauté until browned, add the tomato paste and cook briefly. Season with salt, pepper, sugar and paprika. Add the tomato puree and vegetable broth and simmer for about 5 minutes.
Season the sauce with salt and pepper, place the turkey rolls into the sauce, cover and simmer for 5-8 minutes (depending on thickness). Serve with boiled or mashed potatoes, if desired.
