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Wienerschnitzel for Zaar Tour

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)119.8866
Energy (kCal)4384.2944
Carbohydrates (g)666.3291
Total fats (g)138.9461
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large skillet at medium high heat. | 2. Place each chop between two sheets of parchment paper and smack it with the smooth side of a meat tenderizer until its nice and thin (1/4" - 3/8"). | 3. Put the beaten eggs into a bowl that is wide enough to dip the meat into and put the bread crumbs into a flat plate. | 4. Sprinkle each cutlet with salt and pepper and dip both sides of meat into the egg mix to coat. Then coat the entire cutlet with the bread crumbs. | 5. Place in hot oil and cook on both sides for about 1-2 minutes, or until golden brown. Serve with half a lemon on the side for squeezing on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 4 boneless 3284.0127 664.7858 107.2294 21.4096
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    fine breadcrumb 3/4 cup - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    salt pepper - - - -
    lemon 2 2.5617 0.8233 0.0972 0.0265

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



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