RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	120.7344
Energy (kCal)	3445.3127
Carbohydrates (g)	666.9398
Total fats (g)	31.9006
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0705
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0265
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5077
Tocopherol, beta (mg)	0.0100
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.9205
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8470
Proline (g)	0.6053
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2777
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	31.8100
Copper, Cu (mg)	0.0795
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4010
Total lipid (fat) (g)	31.9006
Vitamin K (phylloquinone) (g)	0.3900
Cholesterol (mg)	483.8623
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	0.0000
Folate, total (g)	48.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	588.6000
Energy (kcal)	3445.3127
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2010
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4049
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	87.7048
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9198
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)	15.0000
Fatty acids, total saturated 16:0 (g)	2.4797
Carbohydrate, by difference (g)	666.9398
Vitamin D (IU)	82.6000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.4100
Tyrosine (g)	0.5467
Potassium, K (mg)	177.6000
Fatty acids, total saturated 12:0 (g)	0.0231
Vitamin A, RAE (g)	173.8000
Serine (g)	1.0280
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7289
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.1221
Histidine (g)	0.3375
Isoleucine (g)	0.7199
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1017
Water (g)	1051.5054
Fatty acids, total saturated 8:0 (g)	0.0265
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	2.1000
Sodium, Na (mg)	16883.4065
Iron, Fe (mg)	1.7590
Energy (kJ)	14410.5933
Ash (g)	73.1101
Caffeine (mg)	0.0000
Glycine (g)	0.4506
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5910
Fatty acids, total polyunsaturated (g)	1.9695
Vitamin E (alpha-tocopherol) (mg)	1.0710
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1808
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0225
Vitamin D (D2 + D3) (g)	2.0300
Vitamin D3 (cholecalciferol) (g)	2.0300
Lysine (g)	0.9912
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6449
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0538
Folate, food (g)	48.5000
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	3.9016
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	298.0900
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	14.4084
Vitamin B-12 (g)	1.0250
Calcium, Ca (mg)	89.9000
Fatty acids, total saturated 10:0 (g)	0.0285
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7671
Glutamic acid (g)	1.8854
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	173.5000
Leucine (g)	1.1757
Folate, DFE (g)	48.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	43.5449
Tryptophan (g)	0.1790
Threonine (g)	0.5962
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0292
Protein (g)	120.7344
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.6546
Betaine (mg)	0.4800
Phosphorus, P (mg)	223.2000
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. with a meat mallet pound each pork chop until they are roughly twice the original size an very very thin. Pound firm but don't smash the meat. | 2. Season meat with salt, pepper and paprika powder. Set aside. | 3. Mix the two eggs with the milk in a bowl. | 4. Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs. | 5. Heat one or two table spoons of butter in a large pan over medium heat. You can ad a drop of oil to prevent the butter from burning. | 6. Once the butter is melted and the pan is hot ad the breaded Schnitzel. Take care not to crowd the pan, rather fry the Schnitzel in portions than overcrowd the pan. | 7. Fry quickly until the breading turns golden brown. If necessary, add some more butter, this will help to achieve the right color. Frying will only take a couple of minutes on each side since the meat is so thin. | 8. After approximately 4 minutes total frying time, remove Schnitzel from pan and pat dry in a piece of kitchen towel. This will help to remove excess fat and safe you some calories. | 9. Garnish each Schnitzel with a lemon slice (the lemon juice ads a great flavor to the Schnitzel). | 10. Serve traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4		boneless sliced	3284.0127	664.7858	107.2294	21.4096
flour				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
breadcrumb				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
paprika				-	-	-	-
butter				-	-	-	-
lemon	4	slices		-	-	-	-

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

Cooking in progress....

Low Cost German Pork Schnitzel