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Light Veal Marsala

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.711
Energy (kCal)508.5223
Carbohydrates (g)4.6981
Total fats (g)9.4967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside. | 2. Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan. | 3. Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal scallopini 1 lb 403.4676 0.0 89.7602 2.2667
    purpose flour 1/4 cup divided 403.4676 0.0 89.7602 2.2667
    beef consomme 2/3 cup 18.1867 0.5291 4.1664 0.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    marsala wine 1/2 cup 403.4676 0.0 89.7602 2.2667
    mushroom 1 cup sliced - - - -
    salt 1/4 teaspoon - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

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



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