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Breaded Pronghorn Cutlet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.4349
Energy (kCal)871.6835
Carbohydrates (g)30.7477
Total fats (g)76.3508
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound cutlets with mallet until 1/4 inch thin. | 2. Mix crumbs, cheese and rosemary. | 3. Beat together. | 4. Dip cutlets in egg batter, then crumbs, then egg batter again. | 5. Fry in melted butter. | 6. Garnish with parsley. | 7. Note: Place meat in buttermilk and leave in refrigerator for 8 hours before time to cook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    antelope cutlet 6 - - - -
    breadcrumb 4 tablespoons - - - -
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    rosemary 1/2 teaspoon crumbled 0.4585 0.0724 0.0116 0.0205
    egg 1 71.5 0.36 6.28 4.755
    salt - - - -
    pepper - - - -
    parsley 1 teaspoon 0.45 0.0791 0.0371 0.0099
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001
    butter 4 tablespoons 342.0 15.714 10.686 28.8

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



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