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Stuffed turkey escalopes with young leaf spinach and rice

Stuffed turkey escalopes with young leaf spinach and rice

Preparation time:
25 min
Difficulty level:

Nutritional values:

42 g
35 g
14 g


Olive oilOlive oil 2 Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Salmon ham, smoked ham (cubes, low fat)Salmon ham, smoked ham (cubes, low fat) 1 Teaspoon
Rice (raw)Rice (raw) 50 g
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 100 g
Herb curd (light)Herb curd (light) 1 Tablespoon
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 200 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated. Ready to serve!
Step 2:
Gently flatten turkey cutlets ( for example with the back of a pot/pan). Top cutlets with ham, herb curd cheese and some spinach. Fold the cutlets and pin with a toothpick. Season with salt and pepper.
Step 3:
Wash spinach leaves and drain in a sieve. Peel and finely dice the onion. Heat a pan. Fry stuffed cutlets in it for 3-4 minutes on each side.
Step 4:
Heat olive oil in a pot. Sauté the onion cubes in it. Add the spinach and stir to combine. Season with salt and pepper.
Step 5:
Arrange the stuffed turkey cutlets on the spinach with rice.

Macronutrient distribution:

The recipe Stuffed turkey escalopes with young leaf spinach and rice is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Rice stove
Rice stove
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