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Veal Scaloppine With Balsamic Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.9605
Energy (kCal)1011.1076
Carbohydrates (g)76.6093
Total fats (g)31.2885
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season flour with salt& pepper. | 2. Dredge veal in flour to lightly coat. | 3. Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat. | 4. Add scallopini& cook for 30 to 45 seconds. | 5. Flip& cook for another 30 seconds or just until golden. | 6. Remove to a plate& season to taste. | 7. Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze. | 8. Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal. | 9. Sprinkle the remaining balsamic over the veal& dust with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt - - - -
    pepper - - - -
    veal scallopini 1 lb 403.4676 0.0 89.7602 2.2667
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    white wine 1/4 cup - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    italian parsley 1 tablespoon chopped 403.4676 0.0 89.7602 2.2667

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



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