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Jaegerschnitzel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)117.3659
Energy (kCal)970.8742
Carbohydrates (g)32.4987
Total fats (g)40.4059
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preparation of meat: pound cutlets and rub in salt and pepper. | 2. Let stand for about 10 minutes. | 3. Dip the cutlets in beaten egg and then in crumbs. | 4. Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown. | 5. Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. | 6. Stir in the sour cream. | 7. Pour over Schnitzel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal cutlet 1 lb 403.4676 0.0 89.7602 2.2667
    egg 2 beaten 143.0 0.72 12.56 9.51
    salt pepper 403.4676 0.0 89.7602 2.2667
    breadcrumb 1/2 cup 403.4676 0.0 89.7602 2.2667
    oil - - - -
    bacon 2 ounces diced 236.4348 0.7257 7.1554 22.5038
    onion 4 ounces chopped 45.3592 10.5914 1.2474 0.1134
    mushroom 8 ounces sliced 77.1106 15.3994 5.0802 1.1113
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    water 1/2 cup 0.0 0.0 0.0 0.0
    red wine 1/2 cup - - - -
    thyme 1 dash dried - - - -
    salt 1 dash - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    parsley 1 tablespoon 1.368 0.2405 0.1129 0.03
    cream 2 tablespoons sour 47.52 1.1112 0.5856 4.644

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



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