Of which 0.9 g sugars and 2.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Selenium (mushrooms)
Allergens none
Turkey cutlet with mushrooms and garlic
High protein, ready in twenty minutes, one skillet.
Ingredients
- 2 turkey cutlets (360 g / 12½ oz) — 180 g each
- 300 g (10½ oz) mixed mushrooms
- 4 cloves garlic (12 g) — sliced
- 1 sprig fresh thyme (5 g)
- 30 ml (2 tbsp) white wine — optional
- 2 tbsp olive oil (20 g / ¾ oz)
- salt and pepper, to taste
Method
- Season the turkey cutlets with salt and pepper on both sides.
- In a very hot skillet with a drizzle of olive oil, sear the cutlets for 3–4 minutes per side. Remove and keep them covered with aluminum foil.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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