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Veal Rolls With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.7616
Energy (kCal)840.678
Carbohydrates (g)36.7642
Total fats (g)32.4038
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound the veal slices with a meat mallet. | 2. Divide the carrots and celery among the slices of meat. | 3. Roll up and tie with kitchen string. | 4. Heat the butter and olive oil in a frying pan. | 5. Add the rolls and cook, turning frequently, until browned all over. | 6. Pour in the wine and cook until it has evaporated. | 7. Season with salt and pepper. | 8. Add the tomato sauce, cover and simmer gently for about 30 minutes. | 9. Serves 4. | 10. That's it! | ---------------------------------------------------------------------------
    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
    carrot 2 cut 104.96 24.5248 2.3808 0.6144
    celery rib 1 cut - - - -
    tomato sauce 4 tablespoons - - - -
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    extra virgin olive oil 3 tablespoons - - - -
    white wine 5 tablespoons - - - -
    salt pepper - - - -

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



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