RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.758
Energy (kCal)	100.526
Carbohydrates (g)	4.3053
Total fats (g)	6.3775
Fatty acids, total saturated 20:0 (g)	0.0047
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0640
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0212
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3243
Tocopherol, beta (mg)	0.0288
Lactose (g)	0.0035
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.5140
Tocopherol, delta (mg)	0.0470
Arginine (g)	0.4881
Proline (g)	0.4641
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3638
Adjusted Protein (g)	0.0000
Cystine (g)	0.1544
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.1084
Copper, Cu (mg)	0.0855
Maltose (g)	0.0025
Zinc, Zn (mg)	1.0024
Total lipid (fat) (g)	6.3775
Vitamin K (phylloquinone) (g)	5.6554
Cholesterol (mg)	187.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0488
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.4500
Folate, total (g)	27.3320
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	3634.7720
Energy (kcal)	100.5260
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1231
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2158
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8976
Folic acid (g)	0.1000
Tocotrienol, alpha (mg)	0.2986
Vitamin C, total ascorbic acid (mg)	0.0912
Lutein + zeaxanthin (g)	1539.6920
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5113
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	19.0540
Fatty acids, total saturated 16:0 (g)	1.4129
Carbohydrate, by difference (g)	4.3053
Vitamin D (IU)	43.0500
Fructose (g)	0.4563
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8897
Tyrosine (g)	0.2979
Potassium, K (mg)	231.1400
Fatty acids, total saturated 12:0 (g)	0.0153
Vitamin A, RAE (g)	251.5840
Serine (g)	0.5540
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4057
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0052
Fatty acids, total saturated 14:0 (g)	0.0898
Histidine (g)	0.1871
Isoleucine (g)	0.4032
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.7318
Water (g)	42.1823
Fatty acids, total saturated 8:0 (g)	0.0073
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1780.3160
Sodium, Na (mg)	100.2740
Iron, Fe (mg)	2.3300
Energy (kJ)	421.0080
Ash (g)	1.1768
Caffeine (mg)	0.0000
Glycine (g)	0.2775
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3355
Fatty acids, total polyunsaturated (g)	1.5534
Vitamin E (alpha-tocopherol) (mg)	2.5083
Sucrose (g)	0.0591
Vitamin B-6 (mg)	0.2328
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0100
Vitamin D (D2 + D3) (g)	1.0500
Vitamin D3 (cholecalciferol) (g)	1.0500
Lysine (g)	0.5415
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9488
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0446
Folate, food (g)	27.2320
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	2.1811
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	150.6570
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.1102
Vitamin B-12 (g)	0.4625
Calcium, Ca (mg)	59.1220
Fatty acids, total saturated 10:0 (g)	0.0145
Galactose (g)	0.0129
Tocotrienol, gamma (mg)	0.0111
Alanine (g)	0.4250
Glutamic acid (g)	1.1009
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	40.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	84.0000
Leucine (g)	0.6507
Folate, DFE (g)	27.3820
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.3782
Tryptophan (g)	0.0945
Threonine (g)	0.3290
Fatty acids, total polyunsaturated 18:1 c (g)	1.8030
Manganese, Mn (mg)	0.1241
Protein (g)	7.7580
Cryptoxanthin, beta (g)	425.1480
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0333
Betaine (mg)	0.6328
Phosphorus, P (mg)	131.8020
Tocopherol, gamma (mg)	0.4907

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. *Pepato is a mixture of grated parmesan and pepper. | 2. You can buy Alessi Pepato or prepare your own by grinding 2 tbs red pepper flakes in a coffee or spice grinder and mixing with 1/3 cup grated parmesan cheese. | 3. Substitute black peppercorns if you do not have red pepper flakes. | 4. Divide the flour evenly onto two plates. | 5. To one, add the paprika, to the other add the Pepato (parmesan/pepper mixture.) In a shallow bowl, beat the egg with the hot sauce. | 6. In a large saute pan, heat the oil over medium heat- do not let it smoke. | 7. Dip the chicken breasts first in the flour/paprika mix, shake off excess flour, dip in the egg wash, coating both sides thoroughly, then dip in the flour/Pepato mix to cover well. | 8. When oil is hot, add the chicken breasts. | 9. Do not overcrowd. | 10. Cook until the coating is golden brown, about three minutes each side. | 11. Remove and place on paper towels to drain. | 12. Serve on a bed of spring greens or romaine lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
egg	1			71.5	0.36	6.28	4.755
sauce	1	teaspoon		9.85	0.27399999999999997	0.5165	0.746
pepato	1/2	cup		-	-	-	-
chicken breast	4	boneless	skinless washed boneless	-	-	-	-
olive oil	1/4 - 1/2	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Ass Kickin' Chicken