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Veal Francese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.981
Energy (kCal)1530.8112
Carbohydrates (g)88.9898
Total fats (g)68.9449
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180 degrees F. | 2. Heat olive oil and butter in large skillet over medium high heat. | 3. Dredge veal in flour. | 4. Mix eggs, parmesan, salt, pepper. | 5. dip floured scaloppine into egg batter and place in hot pan. | 6. Cook scaloppine in batches being careful not to crowd the pan. | 7. Cook until nicely browned (1 1/2-2 minutes per side). | 8. Remove to a platter and keep warm in oven. | 9. Repeat, adding more oil and butter to pan as needed until all are cooked. | 10. When done return all to the pan and sprinkle with lemon juice. | 11. Cook for 1 more minute. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 1 lb 607.4680000000001 6.3467 98.3736 20.9894
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 3 214.5 1.08 18.84 14.265
    parmesan cheese 6 tablespoons 111.0 12.0 12.0 1.5
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    lemon 1 - - - -

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



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