RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.8075
Energy (kCal)	540.26
Carbohydrates (g)	43.9045
Total fats (g)	39.794
Fatty acids, total saturated 20:0 (g)	0.1098
Fatty acids, total saturated 18:3 undifferentiated (g)	1.3880
Fatty acids, total polyunsaturated 17:1 (g)	0.0260
Fatty acids, total trans-monoenoic (g)	0.4042
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0232
Fatty acids, total saturated 4:0 (g)	0.2928
Fatty acids, total trans (g)	0.5497
Riboflavin (mg)	0.1837
Tocopherol, beta (mg)	0.0014
Lactose (g)	1.1680
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0080
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.0255
Tocopherol, delta (mg)	0.1386
Arginine (g)	0.7122
Proline (g)	0.5068
Fatty acids, total polyunsaturated 18:1 t (g)	0.3606
Campesterol (mg)	33.7400
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0600
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.1200
Copper, Cu (mg)	0.3879
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4320
Total lipid (fat) (g)	39.7940
Vitamin K (phylloquinone) (g)	12.5420
Cholesterol (mg)	45.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0012
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.3280
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.0000
Folate, total (g)	70.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0156
Vitamin A, IU (IU)	604.4500
Energy (kcal)	540.2600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3140
Fatty acids, total saturated 14:1 (g)	0.1376
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1578
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0036
Sugars, total (g)	25.7600
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0402
Vitamin C, total ascorbic acid (mg)	133.0400
Lutein + zeaxanthin (g)	12.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3932
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0012
Magnesium, Mg (mg)	50.8000
Fatty acids, total saturated 16:0 (g)	4.9887
Carbohydrate, by difference (g)	43.9045
Vitamin D (IU)	25.2000
Fructose (g)	0.0000
Fluoride, F (g)	1.2000
Aspartic acid (g)	0.7012
Tyrosine (g)	0.2807
Potassium, K (mg)	634.5000
Fatty acids, total saturated 12:0 (g)	0.4200
Vitamin A, RAE (g)	164.8500
Serine (g)	0.3640
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3232
Fatty acids, total trans-polyenoic 22:4 (g)	0.0040
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0036
Fatty acids, total saturated 22:0 (g)	0.0522
Fatty acids, total saturated 14:0 (g)	1.3504
Histidine (g)	0.1738
Isoleucine (g)	0.3429
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0752
Niacin (mg)	1.2344
Water (g)	195.0240
Fatty acids, total saturated 8:0 (g)	0.1536
Tocotrienol, delta (mg)	0.0014
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0032
Carotene, beta (g)	33.6000
Sodium, Na (mg)	81.3000
Iron, Fe (mg)	2.3365
Energy (kJ)	2259.6100
Ash (g)	2.4700
Caffeine (mg)	0.0000
Glycine (g)	0.4078
Fatty acids, total trans-polyenoic (g)	0.1455
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	6.3356
Fatty acids, total polyunsaturated (g)	7.7862
Vitamin E (alpha-tocopherol) (mg)	2.8764
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5883
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2436
Vitamin D (D2 + D3) (g)	0.6400
Vitamin D3 (cholecalciferol) (g)	0.6400
Lysine (g)	0.3353
Beta-sitosterol (mg)	57.8200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0164
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7661
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0511
Fatty acids, total polyunsaturated 15:0 (g)	0.1412
Fatty acids, total trans-polyenoic 18:3i (g)	0.0016
Thiamin (mg)	0.2964
Folate, food (g)	70.7000
Fatty acids, total saturated 20:1 (g)	0.2205
Fatty acids, total monounsaturated (g)	15.2404
Stigmasterol (mg)	0.4200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.9592
Fatty acids, total polyunsaturated 16:1 t (g)	0.0436
Fatty acids, total polyunsaturated 17:0 (g)	0.0840
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.8280
Fatty acids, total polyunsaturated 16:1 c (g)	0.2188
Fatty acids, total saturated (g)	11.2794
Vitamin B-12 (g)	0.0640
Calcium, Ca (mg)	148.6000
Fatty acids, total saturated 10:0 (g)	0.3620
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3568
Glutamic acid (g)	1.6518
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0008
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	162.0000
Leucine (g)	0.5366
Folate, DFE (g)	70.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0928
Fiber, total dietary (g)	6.5150
Tryptophan (g)	0.1297
Threonine (g)	0.3180
Fatty acids, total polyunsaturated 18:1 c (g)	11.4712
Manganese, Mn (mg)	0.6882
Protein (g)	7.8075
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.5384
Betaine (mg)	0.0000
Phosphorus, P (mg)	232.0000
Tocopherol, gamma (mg)	3.9236

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove tenderloins from chicken breast halves. | 2. Slice each chicken breast half on diagonal into 4 cutlets. | 3. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. | 4. Using mallet, pound each piece to about 1/3-inch thickness. | 5. Sprinkle pounded chicken with salt and pepper on both sides. | 6. Melt butter with oil in heavy large skillet over medium-high heat. | 7. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side. | 8. Transfer chicken to plate; cover to keep warm. | 9. Add shallot to same skillet and sauté until tender, about 3 minutes. | 10. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. | 11. Add cream; boil until sauce thickens slightly, about 2 minutes. | 12. Stir in hazelnuts. | 13. Season sauce with salt and pepper. | 14. Pour sauce over chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2	boneless	skinless boneless	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
shallot	1	cup	minced	115.2	26.88	4.0	0.16
madeira wine	1/4	cup		-	-	-	-
heavy whipping cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
hazelnut	1/4	cup	toasted husked chopped	79.8	12.0	0.0	4.002

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

Cooking in progress....

Chicken Scaloppine With Hazelnut Cream Sauce