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Turkey cutlets with fennel and zucchini

Turkey cutlets with fennel and zucchini

Preparation time:
35 min
Difficulty level:

Nutritional values:

9 g
51 g
25 g


Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Fennel, fennel bulb (fresh)Fennel, fennel bulb (fresh)½ (115 g)
Pepper (black)Pepper (black) 1 Pinch(s)
Creme fraiche (30% fat)Creme fraiche (30% fat) 25 g
Herbs mixHerbs mix 1 Pinch(s)
Coconut oil, coconut oilCoconut oil, coconut oil 7 ½ g
Cream cheese (20% fat)Cream cheese (20% fat) 25 g
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 200 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Cut turkey meat into bite size pieces. Season with salt and pepper and set aside. Finely dice the onion and add to a pan with coconut oil for frying. Add the meat and sear well on all sides.
Step 2:
Cut zucchini into quarters lengthwise and cut into small pieces. Cut off the root and stalk from the fennel bulb and put the stalk aside. Fennel bulb also quarter and cut into slices.
Step 3:
When the meat is well browned, add the zucchini and fennel. Simmer everything for about 10 minutes more. Meanwhile, cut the upper stalk of the fennel with the leaves very finely. If there is no more water in the pan, deglaze everything with a little water.
Step 4:
Then add creme fraiche and cream cheese and mix well with meat and vegetables. Fill the sauce with water to the desired consistency. Season with salt, pepper and herbs to taste. Finally, put the fennel leaves on top of the meat as a decoration.

Macronutrient distribution:

The recipe Turkey cutlets with fennel and zucchini is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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