Group · Meat
Turkey escalope
Turkey escalope is a thin slice cut from the breast fillet, the leanest part of the bird. With no skin or marbling, it cooks in a few minutes and suits both the frying pan and en papillote.
On the nutrition side, grilled turkey escalope provides 124 kcal per 100 g for 28.5 g of protein and only 1.09 g of fat. It provides 13.5 mg of vitamin B3 (84% of the reference intake), 293 mg of phosphorus, 462 mg of potassium and 44.4 mg of magnesium per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 124 kcal |
| Kilojoules | 524 kJ |
| Protein | 28,5 g |
| Fat | 1,1 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B313,5 mg84 %
- Vitamin B60,59 mg42 %
- Phosphorus293 mg42 %
- Vitamin B120,61 µg24 %
- Potassium462 mg23 %
- Vitamin B50,84 mg14 %
- Zinc1,22 mg12 %
- Magnesium44,4 mg12 %
See the other 12 nutrients
- Selenium6,48 µg12 %
- Vitamin B20,08 mg6 %
- Copper0,05 mg5 %
- Vitamin B10,05 mg4 %
- Iron0,49 mg4 %
- Iodine4 µg3 %
- Omega-6 LA0,24 g2 %
- Vitamin C0,75 mg1 %
- Omega-3 ALA0,02 g1 %
- Calcium5,42 mg1 %
- Manganese0,01 mg1 %
- Vitamin A1 µg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is the leanest meat in this selection. 1.09 g of fat for 28.5 g of protein: even a lean beef steak contains twice as much. It is the typical food for a period of calorie restriction.
Its leanness is also its flaw. Without fat, it dries out after a few seconds too many. Two minutes a side at most, over a high heat, and take it off when the centre is only just opaque. A marinade of yoghurt or lemon protects the flesh.
Avoid the ready-made breaded version. This is the trap of that aisle: breadcrumbs and industrial frying turn a 124 kcal meat into a product two to three times as dense. Home-breaded in the oven with breadcrumbs, it stays very reasonable.
84% of the vitamin B3 reference intake in one portion. Niacin plays a part in energy metabolism. Poultry is one of the best dietary sources, along with oily fish.
It is bland, so own that. It is a base: tandoori spices, mustard, herbs, tamari. Without seasoning, it is a meat you would not eat twice.
Sources
Average nutrition values per 100 g, given as a guide only (they may vary by brand and preparation).
