Wholemeal pancake with cinnamon and baked apple filling
Mix flour, milk and egg well. Heat a frying pan over medium heat. Spread pancake batter evenly in the pan. Fry briefly on both sides until golden brown. Apple...
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Stuffed turkey escalopes with young leaf spinach and rice
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Preparation time:
25 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
445
Calories
42 g
Carbohydrates
35 g
Protein
14 g
Fat
Ingredients:
 | Olive oil | 2 Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Salmon ham, smoked ham (cubes, low fat) | 1 Teaspoon |
 | Rice (raw) | 50 g |
 | Turkey breast fillet (organic quality) | 100 g |
 | Herb curd (light) | 1 Tablespoon |
 | Spinach, leaf spinach (fresh) | 200 g |
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Preparation:
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
Peeler
Pot
Rice stove
Sieve
Stove
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