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Kapernschnitzel (Veal Cutlets With Capers)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.8954
Energy (kCal)885.7899
Carbohydrates (g)16.0877
Total fats (g)28.5866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour. | 2. Heat oil in a frying pan and fry cutlets for 3 minutes on the first side. | 3. Turn cutlets over and add drained capers to pan. | 4. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. | 5. Pour wine into pan, scraping loose any brown particles from bottom of the pan. | 6. Add bay leaf, simmer liquid 3 minutes. | 7. Remove bay leaf. | 8. Blend in evaporated milk or cream and adjust seasonings. | 9. Pour over cutlets. | 10. Cut beets into strips and arrange on lettuce leaves as a garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal cutlet 24 ounces 605.2 0.0 134.64 3.4
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 1/2 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    caper 2 ounces rinsed drained 13.0408 2.7726 1.3381 0.4876
    white wine 1/4 cup - - - -
    bay leaf 1 - - - -
    milk 3 tablespoons evaporated 103.5 2.4930000000000003 1.0305 10.728
    beet pickled Sliced - - - -
    lettuce leaf 4 - - - -

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



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