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Carne Di Maiale Marsala (Pork Marsala)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)198.0311
Energy (kCal)1413.2374
Carbohydrates (g)9.2745
Total fats (g)60.5896
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured. Set aside. | 2. Dredge the veal in the seasoned flour, shaking off the excess. | 3. Heat oil sufficient to sauté the chicken or pork in the skillet. Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm. | 4. Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken. If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens. | 5. When the sauce has begun to thicken, add the mushrooms and stir to mix inches. | 6. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marsala wine 1 cup 403.4676 0.0 89.7602 2.2667
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    mushroom 1 sliced - - - -
    chicken breast 1 lb boneless skinless 780.1798 0.0 94.5741 41.9573
    pork cutlet 1 lb cut soaked 403.4676 0.0 89.7602 2.2667
    pork seasoned - - - -
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656

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



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