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Pork Cutlets With Normandy-Style Mushroom and Applesauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)481.6761
Energy (kCal)9496.5659
Carbohydrates (g)505.87
Total fats (g)83.8773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm. | 2. Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation. | 3. Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 544.0012 0.0 93.6135 16.0027
    butter 50 g unsalted 285.0 13.095 8.905 24.0
    shallot 2 tablespoons chopped 14.4 3.36 0.5 0.02
    white mushroom 225 1403.2999 207.9435 197.0998 21.6874
    mcintosh apple 2 diced 806.9352 0.0 179.5204 4.5333
    cider 125 6273.75 277.8375 0.0 0.0
    cream 50 ml 167.3796 3.373 1.8412 17.5901
    salt pepper 806.9352 0.0 179.5204 4.5333
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438

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



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