RecipeDB

Cooking in progress....

Veal Sauteed With Sage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.5896
Energy (kCal)1193.9796
Carbohydrates (g)15.714
Total fats (g)82.0005
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the veal into strips about 1-2 inches long. | 2. Put the butter and the oil into a heated saute pan and add bay and sage leave and garlic. Remove garlic when brown and, when very hot, add the meat. | 3. Sauté briskly over a high flame for 4 minutes | 4. Add the wine and reduce by 2/3. | 5. Add salt and pepper to taste and serve. | 6. That's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal tenderloin 1 lb 403.4676 0.0 89.7602 2.2667
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338
    garlic clove 2 crushed 403.4676 0.0 89.7602 2.2667
    bay leaf 2 - - - -
    sage leaf 4 403.4676 0.0 89.7602 2.2667
    white wine 1 cup - - - -
    salt - - - -
    pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition