RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.225
Energy (kCal)	357.14
Carbohydrates (g)	17.794
Total fats (g)	21.236
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1784
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
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)	0.0893
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2992
Tocopherol, beta (mg)	0.0198
Lactose (g)	1.5150
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)	1.0211
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4370
Proline (g)	0.3493
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1417
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.7800
Copper, Cu (mg)	0.0515
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9560
Total lipid (fat) (g)	21.2360
Vitamin K (phylloquinone) (g)	8.5270
Cholesterol (mg)	197.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	29.8350
Folate, total (g)	35.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	379.0000
Energy (kcal)	357.1400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3147
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2149
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4908
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)	25.0000
Fatty acids, total saturated 16:0 (g)	3.4095
Carbohydrate, by difference (g)	17.7940
Vitamin D (IU)	41.6000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.7455
Tyrosine (g)	0.2972
Potassium, K (mg)	348.7350
Fatty acids, total saturated 12:0 (g)	0.0791
Vitamin A, RAE (g)	109.8000
Serine (g)	0.5425
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3889
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)	0.0194
Fatty acids, total saturated 14:0 (g)	0.3064
Histidine (g)	0.1830
Isoleucine (g)	0.3844
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1442
Water (g)	67.9540
Fatty acids, total saturated 8:0 (g)	0.0469
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)	7.3000
Sodium, Na (mg)	544.1700
Iron, Fe (mg)	2.9596
Energy (kJ)	1494.8650
Ash (g)	3.2910
Caffeine (mg)	0.0000
Glycine (g)	0.2346
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)	2.1766
Fatty acids, total polyunsaturated (g)	2.5090
Vitamin E (alpha-tocopherol) (mg)	2.4992
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1358
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0609
Vitamin D (D2 + D3) (g)	1.0300
Vitamin D3 (cholecalciferol) (g)	1.0300
Lysine (g)	0.5352
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)	0.8784
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)	0.0538
Folate, food (g)	35.0000
Fatty acids, total saturated 20:1 (g)	0.0859
Fatty acids, total monounsaturated (g)	12.5007
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)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	157.3905
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.2306
Vitamin B-12 (g)	1.0200
Calcium, Ca (mg)	382.0350
Fatty acids, total saturated 10:0 (g)	0.0759
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3996
Glutamic acid (g)	1.0489
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	109.1000
Leucine (g)	0.6327
Folate, DFE (g)	35.0000
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)	0.0000
Tryptophan (g)	0.0955
Threonine (g)	0.3182
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0152
Protein (g)	23.2250
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.0728
Betaine (mg)	0.3435
Phosphorus, P (mg)	404.2000
Tocopherol, gamma (mg)	0.3620

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. Preheat oven to 400 degrees. | 2. Heat oil over medium high heat. | 3. Beat egg and combine egg and milk in shallow dish. | 4. Combine bread crumbs and parmesan cheese in shallow dish. | 5. Flatten chicken breasts to 1/4 inch thickness. | 6. Dip chicken in bread crumb mixture, then in egg, then again in bread crumbs. | 7. Fry chicken breasts, 5-7 minutes per side until cooked through and browned. | 8. Drain chicken breasts, then lay them flat in a baking dish. | 9. Cover chicken breasts with spaghetti sauce and mozzarella cheese. Sprinkle parsley flakes. | 10. Cover and bake for 30 minutes or until cheese is bubbly. | 11. Serve with spaghetti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	boneless	skinless boneless	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
egg	1			71.5	0.36	6.28	4.755
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
italian breadcrumb	1 1/2	cups	seasoned	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
mozzarella cheese	1 1/2	cups	grated	-	-	-	-
spaghetti sauce	1	can		-	-	-	-
parsley flake	2	tablespoons	dried	-	-	-	-

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

Cooking in progress....

Jason's Chicken Parmesan