RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	396.1043
Energy (kCal)	2514.8403
Carbohydrates (g)	23.6772
Total fats (g)	83.1436
Fatty acids, total saturated 20:0 (g)	0.2266
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8654
Fatty acids, total polyunsaturated 17:1 (g)	0.0795
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	1.1309
Fatty acids, total saturated 4:0 (g)	0.0688
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	3.3377
Tocopherol, beta (mg)	0.0694
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.2246
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.1220
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.2360
Proline (g)	0.6383
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5210
Adjusted Protein (g)	0.0000
Cystine (g)	0.3281
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	356.0005
Copper, Cu (mg)	4.9943
Maltose (g)	0.0000
Zinc, Zn (mg)	21.6205
Total lipid (fat) (g)	83.1436
Vitamin K (phylloquinone) (g)	45.0823
Cholesterol (mg)	1287.9287
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0374
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	119.3712
Folate, total (g)	352.8306
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	2477.6224
Energy (kcal)	2514.8403
Fatty acids, total saturated 16:1 undifferentiated (g)	1.2927
Fatty acids, total saturated 14:1 (g)	0.0073
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4708
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.4171
Sugars, total (g)	1.8306
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	7.6690
Lutein + zeaxanthin (g)	540.5237
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.6564
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0170
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	409.5650
Fatty acids, total saturated 16:0 (g)	11.4193
Carbohydrate, by difference (g)	23.6772
Vitamin D (IU)	82.0000
Fructose (g)	0.1678
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.5935
Tyrosine (g)	0.6138
Potassium, K (mg)	4856.7161
Fatty acids, total saturated 12:0 (g)	0.0562
Vitamin A, RAE (g)	723.0824
Serine (g)	1.1231
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8280
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0737
Fatty acids, total saturated 14:0 (g)	0.3010
Histidine (g)	0.3914
Isoleucine (g)	0.7931
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	23.8434
Water (g)	1635.7624
Fatty acids, total saturated 8:0 (g)	0.0264
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	37.0900
Sodium, Na (mg)	2630.7220
Iron, Fe (mg)	30.4342
Energy (kJ)	10516.3366
Ash (g)	28.5266
Caffeine (mg)	0.0000
Glycine (g)	0.6219
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	10.8296
Fatty acids, total polyunsaturated (g)	14.1951
Vitamin E (alpha-tocopherol) (mg)	17.9243
Sucrose (g)	0.0656
Vitamin B-6 (mg)	2.4781
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.0070
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7279
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0082
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.4462
Folate, food (g)	352.8306
Fatty acids, total saturated 20:1 (g)	0.2480
Fatty acids, total monounsaturated (g)	48.5452
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5328
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0339
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	1492.1890
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	15.5377
Vitamin B-12 (g)	19.7154
Calcium, Ca (mg)	2594.0457
Fatty acids, total saturated 10:0 (g)	0.0595
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8798
Glutamic acid (g)	2.2946
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	719.6012
Leucine (g)	1.3011
Folate, DFE (g)	352.8306
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	1.5244
Tryptophan (g)	0.2278
Threonine (g)	0.6723
Fatty acids, total polyunsaturated 18:1 c (g)	3.3886
Manganese, Mn (mg)	0.5516
Protein (g)	396.1043
Cryptoxanthin, beta (g)	9.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	46.9011
Betaine (mg)	0.3540
Phosphorus, P (mg)	3936.5799
Tocopherol, gamma (mg)	0.9515

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. | 2. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese. | 3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick. | 4. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. | 5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side. | 6. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce. | 7. Wipe the skillet clean with paper towels. | 8. Heat butter until melted and add wine. | 9. Heat 30 seconds and stir in broth and lemon juice. | 10. Season with salt and pepper. | 11. Simmer 2 minutes. | 12. Pour broth mixture over cutlets and serve. | 13. Garnish with parsley and lemon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
parsley	1/2	teaspoon	minced	0.225	0.0396	0.0186	0.0049
salt			coarse	-	-	-	-
pepper			ground	-	-	-	-
breadcrumb	1	cup		1613.8703	0.0	359.0408	9.0667
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
chicken cutlet	4			1613.8703	0.0	359.0408	9.0667
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
white wine	1/4	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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

Cooking in progress....

Chicken Schnitzel