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Naked Chicken Schnitzel a La Holstein

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.1705
Energy (kCal)632.6268
Carbohydrates (g)18.2266
Total fats (g)47.9372
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper. | 2. Heat the olive oil in a large frying pan over medium-high heat. Add cutlets and cook 4 minutes on each side. Transfer to plates and keep warm. | 3. Melt 2 tablespoons of butter in pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3 minutes. | 4. Place a fried egg on each cutlet; put two anchovies on each egg in a crisscross pattern. | 5. Return pan to heat with remaining butter. Swirl the butter and scrape the pan for about 30 seconds. Stir in parsley, capers, and lemon juice, then pour the sauce over the the cutlets. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 - - - -
    extra virgin olive oil 1 1/2 1/2 - - - -
    butter 4 tablespoons divided 342.0 15.714 10.686 28.8
    egg 4 286.0 1.44 25.12 19.02
    oil 8 anchovies - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt pepper - - - -

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



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