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Kapernschnitzel (Veal Cutlets With Capers)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)28.5866
Energy (kCal)885.7899
Carbohydrates (g)16.0877
Protein (g)137.8954
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    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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