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Pork Schnitzel With Buttermilk Ranch Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)349.8538
Energy (kCal)3390.6502
Carbohydrates (g)24.5106
Total fats (g)207.3768
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside. | 2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture. | 3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    nonfat cream 1/4 cup sour - - - -
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    buttermilk 2 tablespoons low fat - - - -
    kosher salt 5/8 teaspoon divided - - - -
    black pepper 3/4 teaspoon ground divided 4.3298 1.1031 0.1792 0.0562
    nonfat milk 1/4 cup 20.825 3.0380000000000003 2.0641 0.049
    egg 1 beaten 71.5 0.36 6.28 4.755
    breadcrumb 3/4 cup - - - -
    flat leaf parsley 2 tablespoons chopped - - - -
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    center pork chop 4 trimmed boneless cut 3030.0549 15.241 340.0193 174.5457
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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