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Schnitzel a La Holstein

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.0676
Energy (kCal)548.516
Carbohydrates (g)1.2276
Total fats (g)54.912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat the veal cutlets lightly with flour mixture, dip in the beaten. | 2. eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to. | 3. 2 hours. Heat the butter in a large heavy skillet over moderate heat. | 4. and cook the cutlets 3 to 4 minutes per side, until browned, adding. | 5. more butter if necessary. Top with capers, anchovy fillets, fried. | 6. eggs, and serve with lemon wedges. | 7. variations: | 8. If desired these combinations may be substituted. | 9. Sauteed onions & peppers. | 10. German brown meat sauce. | 11. Sauteed onions, peppers & tomatoes (my fave). | 12. **Pork loin or pork loin roast may be used instead of veal. Pounded flat**. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal cutlet 4 -6 - - - -
    purpose flour 1/2 cup - - - -
    salt black pepper ground - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    breadcrumb 1/2 cup - - - -
    margarine 4 tablespoons 405.51599999999996 0.5076 0.5076 45.402
    caper drained - - - -
    anchovy fillet - - - -
    egg 143.0 0.72 12.56 9.51
    lemon wedge - - - -

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



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