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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper. | 2. Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm. | 3. Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil. | 4. Add the meat broth and cream. | 5. Heat the sauce through, but do not boil. | 6. Add the parsley and serve over spaetzel (or potatoes if preferred). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork fillet	4			3.56	0.0	0.792	0.02
salt pepper				3.56	0.0	0.792	0.02
ham	100	g	cooked cubed	122.0	7.27	17.93	2.37
mushroom	100	g	sliced mixed	34.0	6.79	2.24	0.49
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
parsley	1/2		chopped	0.684	0.1203	0.0564	0.015
sherry wine	100			3.56	0.0	0.792	0.02
meat broth	150	ml		3.56	0.0	0.792	0.02
cream	100	ml		334.7592	6.7459	3.6824	35.1801
onion	1		chopped	64.0	14.944	1.76	0.16

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