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Veal Chops Portuguesa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)954.72
Carbohydrates (g)-
Total fats (g)108.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season Chops with salt and pepper. | 2. Get a heavy frying pan hot, add oil. | 3. When oil is hot add chops Cook chops 3 minutes on each side to get caramelized. | 4. Reduce heat; cover and simmer about 20 minutes. | 5. Turn chops during cooking and baste with juices in pan. | 6. Transfer chops to a serving platter and keep warm in the oven. | 7. Add tomato sauce, wine, lemon zest and garlic to pan, scraping up brown bits on bottom of pan. | 8. Cook until slightly thickened. | 9. Pour over chops. | 10. Sprinkle with parsley and freshly ground pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    loin veal chop 6 cut - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    tomato sauce 1/2 cup - - - -
    white wine 1 cup - - - -
    garlic clove 1 crushed - - - -
    italian parsley 2 tablespoons - - - -
    lemon zest 1 grated - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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