RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.0268
Energy (kCal)	488.4208
Carbohydrates (g)	24.4194
Total fats (g)	32.2853
Fatty acids, total saturated 20:0 (g)	0.0035
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2324
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1883
Fatty acids, total saturated 4:0 (g)	0.0364
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.7115
Tocopherol, beta (mg)	0.0120
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.8449
Tocopherol, delta (mg)	0.0614
Arginine (g)	2.0513
Proline (g)	0.9057
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6920
Adjusted Protein (g)	0.0000
Cystine (g)	0.4378
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.7163
Copper, Cu (mg)	0.8273
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0760
Total lipid (fat) (g)	32.2853
Vitamin K (phylloquinone) (g)	0.8694
Cholesterol (mg)	376.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0415
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.9202
Folate, total (g)	103.3799
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	894.8925
Energy (kcal)	488.4208
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2886
Fatty acids, total saturated 14:1 (g)	0.0076
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6472
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5567
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0829
Vitamin C, total ascorbic acid (mg)	12.4046
Lutein + zeaxanthin (g)	616.5030
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3169
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)	68.1883
Fatty acids, total saturated 16:0 (g)	4.4372
Carbohydrate, by difference (g)	24.4194
Vitamin D (IU)	82.0000
Fructose (g)	0.3865
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.1078
Tyrosine (g)	0.8411
Potassium, K (mg)	505.6368
Fatty acids, total saturated 12:0 (g)	0.0288
Vitamin A, RAE (g)	183.9882
Serine (g)	1.4162
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1141
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)	0.0048
Fatty acids, total saturated 14:0 (g)	0.1892
Histidine (g)	0.5492
Isoleucine (g)	1.0236
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.8798
Water (g)	107.7202
Fatty acids, total saturated 8:0 (g)	0.0153
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0182
Carotene, beta (g)	159.0385
Sodium, Na (mg)	406.9470
Iron, Fe (mg)	4.2135
Energy (kJ)	2043.9852
Ash (g)	4.7660
Caffeine (mg)	0.0000
Glycine (g)	0.9912
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)	10.9205
Fatty acids, total polyunsaturated (g)	11.4750
Vitamin E (alpha-tocopherol) (mg)	1.2779
Sucrose (g)	0.1750
Vitamin B-6 (mg)	0.3017
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.1822
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)	1.9107
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)	0.0083
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6429
Folate, food (g)	103.3799
Fatty acids, total saturated 20:1 (g)	0.0725
Fatty acids, total monounsaturated (g)	12.1229
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5347
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	299.4887
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	6.8053
Vitamin B-12 (g)	1.1100
Calcium, Ca (mg)	413.4629
Fatty acids, total saturated 10:0 (g)	0.0373
Galactose (g)	0.0033
Tocotrienol, gamma (mg)	0.0105
Alanine (g)	1.1626
Glutamic acid (g)	3.5142
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	3.4212
Vitamin E, added (mg)	0.0000
Retinol (g)	167.8000
Leucine (g)	1.7125
Folate, DFE (g)	103.3799
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)	4.8234
Tryptophan (g)	0.3444
Threonine (g)	0.8954
Fatty acids, total polyunsaturated 18:1 c (g)	3.4004
Manganese, Mn (mg)	0.7410
Protein (g)	29.0268
Cryptoxanthin, beta (g)	45.7895
Fatty acids, total saturated 18:1 undifferentiated (g)	11.7285
Betaine (mg)	0.3905
Phosphorus, P (mg)	687.0540
Tocopherol, gamma (mg)	0.5207

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. Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious. | 2. Beat the eggs with lemon juice. Set aside. | 3. Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly. | 4. Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking. | 5. Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil. | 6. Serve immediately, garnished with lemon wedges and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal chop	4		boned	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
breadcrumb	1	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
thyme	1/4	teaspoon	powdered	0.20199999999999999	0.0489	0.0111	0.0034
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
lemon wedge	4			-	-	-	-
parsley sprig	4			-	-	-	-

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

Cooking in progress....

Weiner Schnitzel, Veal Cutlettes With Lemon