Turkey Roulades with Pancetta, Carrot and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 90.1 μg | (150 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 62.9 mg | (524 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 47 μg | (104 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,968 mg | (49 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 550 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 slices turkey breasts (about 80 grams or3 oz each)
- 2 Zucchini
- 2 carrots
- salt
- 1 Tbsp hot Mustard
- 1 Tbsp freshly chopped oregano
- 8 slices Pancetta
- freshly ground peppers
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- 1 Tbsp butter
- Lettuce (such as beetroot leaves, sorrel)
- oregano (for garnish)
Preparation steps
Rinse the turkey breast slices, pat dry and, if necessary pound flat. Rinse and trim the zucchini and the carrots, peel the carrots and cut both into about 10 cm (approximately 4 inch) long sticks. Blanch the carrot sticks in salted water for 2 minutes, then add the zucchini and cook briefly. Rinse in cold water and drain.
Spread each turkey cutlet with some mustard and sprinkle with oregano. Arrange some vegetable sticks across the turkey and roll up. Wrap with one slice of pancetta and secure with toothpicks. Season with salt and pepper. Brown in hot oil on all sides, then deglaze with the wine and continue to cook, covered over low heat for 8-10 minutes. Finally, remove the lid, take the rolls out of the pan and remove the toothpicks. Boil down the pan juices a little and stir in the cold butter. Remove from the heat and check for seasoning. Arrange the roulades on a bed of salad, drizzle with the sauce and garnish with oregano.
