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Turkey cutlets with soy cream and mushrooms

Turkey cutlets with soy cream and mushrooms

Preparation time:
15 min
Difficulty level:

Nutritional values:

68 g
48 g
35 g


Olive oilOlive oil 1 Teaspoon
Onion (fresh)Onion (fresh)½ (50 g)
Water (still)Water (still) 125 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Thyme (dried)Thyme (dried) 10 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 75 g
Vegetable brothVegetable broth 1 Tablespoon
Rice (raw)Rice (raw) 70 g
Spelt wholemeal flourSpelt wholemeal flour ⅓ Teaspoon
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 150 g
Soy cream CuisineSoy cream Cuisine 100 ml


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.
Step 2:
Meanwhile, wash the turkey breast fillet, pat dry with kitchen paper and cut into strips. Peel and halve the onion and cut into thin slices. Clean and halve the mushrooms.
Step 3:
Heat oil in a frying pan and fry the turkey strips briefly in it over high heat. Season with salt and pepper and take out. Add onions and mushrooms to the pan. Sauté over medium heat, stirring, for 2 minutes. Dust onion-mushroom mixture with flour, add the broth and bring to a boil. Add soy cream and turkey strips and simmer the cutlet over medium heat for 5 minutes.
Step 4:
Wash the thyme, shake dry, pluck off the leaves and add to the cut meat. Season with salt and pepper. Put as much rice as desired on a plate and arrange with the turkey cutlets.

Macronutrient distribution:

The recipe Turkey cutlets with soy cream and mushrooms 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
Rice stove
Rice stove
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