RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	102.7927
Energy (kCal)	907.3136
Carbohydrates (g)	1.437
Total fats (g)	53.0672
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1363
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)	0.4237
Fatty acids, total saturated 4:0 (g)	0.0152
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.1623
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.7575
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0614
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)	2.1668
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8335
Proline (g)	0.5586
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)	0.2748
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	107.4152
Copper, Cu (mg)	1.2091
Maltose (g)	0.0000
Zinc, Zn (mg)	5.8788
Total lipid (fat) (g)	53.0672
Vitamin K (phylloquinone) (g)	10.8759
Cholesterol (mg)	600.1672
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)	0.1500
Phytosterols (mg)	38.7600
Folate, total (g)	115.7502
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1017.6344
Energy (kcal)	907.3136
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2690
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3925
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	1.1275
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)	0.2076
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8889
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)	104.1669
Fatty acids, total saturated 16:0 (g)	6.0682
Carbohydrate, by difference (g)	1.4370
Vitamin D (IU)	82.3000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3695
Tyrosine (g)	0.5229
Potassium, K (mg)	1200.4690
Fatty acids, total saturated 12:0 (g)	19.1876
Vitamin A, RAE (g)	302.9003
Serine (g)	0.9995
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7045
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)	6.7779
Histidine (g)	0.3232
Isoleucine (g)	0.6955
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	5.0751
Water (g)	445.2370
Fatty acids, total saturated 8:0 (g)	1.3616
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)	1.0500
Sodium, Na (mg)	456.7174
Iron, Fe (mg)	8.1012
Energy (kJ)	3795.4598
Ash (g)	6.6005
Caffeine (mg)	0.0000
Glycine (g)	0.4413
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)	2.3754
Fatty acids, total polyunsaturated (g)	3.3637
Vitamin E (alpha-tocopherol) (mg)	4.8817
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7194
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0928
Vitamin D (D2 + D3) (g)	2.0150
Vitamin D3 (cholecalciferol) (g)	2.0150
Lysine (g)	0.9516
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)	1.5890
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)	0.5909
Folate, food (g)	115.7502
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	8.8299
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)	590.6939
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	37.2335
Vitamin B-12 (g)	5.4908
Calcium, Ca (mg)	607.8845
Fatty acids, total saturated 10:0 (g)	1.5268
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7510
Glutamic acid (g)	1.7792
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)	302.7503
Leucine (g)	1.1308
Folate, DFE (g)	115.7502
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)	0.0000
Tryptophan (g)	0.1730
Threonine (g)	0.5761
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0286
Protein (g)	102.7927
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.5149
Betaine (mg)	0.3900
Phosphorus, P (mg)	1026.6019
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. Pat the pork cutlets dry with paper towels. | 2. Season them with salt and pepper. | 3. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and milk in another, and bread crumbs in the last. | 4. Beat the eggs and milk together. | 5. Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs. | 6. Transfer the coated cutlets to a platter. | 7. Heat a large straight sided skillet, add vegetable oil over medium-high heat. | 8. Carefully, transfer the coated cutlets into the hot oil to fry. | 9. Since they are so thin, the pork will cook very quickly, about 2 minutes per side. | 10. Drain the cutlets on a paper towel lined plate. | 11. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork cutlet	1	lb	bonless	403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper				-	-	-	-
purpose flour	1/2	cup		403.4676	0.0	89.7602	2.2667
egg	2			143.0	0.72	12.56	9.51
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
breadcrumb	2	cups		403.4676	0.0	89.7602	2.2667
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
lemon wedge				403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

Weiner Schnitzel