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Jagerschnitzel (Hunter's Schnitzel)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.7955
Energy (kCal)827.6232
Carbohydrates (g)31.7147
Total fats (g)30.8926
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound the cutlets and rub in the salt and pepper. | 2. Let stand for about 10 minutes. | 3. Dip cutlets into the beaten egg and then, crumbs. | 4. Brown in a small amount of oil over low heat for about 10 minutes on each side. | 5. While meat is browning, saute' the bacon and onions until golden brown. | 6. Add the tomato paste and mushrooms and saute' over a low heat. | 7. Add the wine, water, and seasonings; let simmer for about 5 minutes. | 8. Stir in the sour cream. | 9. Pour over the schnitzel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork cutlet 1 lb 403.4676 0.0 89.7602 2.2667
    egg 1 -2 beaten 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -
    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
    white wine 1/2 cup - - - -
    thyme 1 dash - - - -
    salt - - - -
    pepper - - - -
    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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