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Pork Cutlets With Balsamic and Thyme

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)802.4188
Energy (kCal)6119.5855
Carbohydrates (g)151.1679
Total fats (g)251.7192
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat butter and oil in heavy pan into which the cutlets neatly fit. | 2. Add the cutlets and brown on both sides. | 3. Season well. | 4. Scatter over fresh thyme leaves and crushed garlic and lower the heat. | 5. Add balsamic and stock and cook until sauce thickens. | 6. Slice fennel bulb finely, season well and dress with lemon juice. | 7. Serve cutlets on a portion of mashed potato with a little fennel salad. | 8. Pour over any remaining juices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 30 2565.0 117.855 80.145 216.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    pork cutlet 8 3227.7407 0.0 718.0816 18.1334
    salt - - - -
    black pepper ground - - - -
    thyme leaf 2 tablespoons 3227.7407 0.0 718.0816 18.1334
    garlic 2 teaspoons 8.344 1.8514 0.3562 0.027999999999999997
    balsamic vinegar 1/2 cup 112.2 21.7133 0.6248 0.0
    stock 1/2 cup 85.68 9.3366 3.1626 4.0446
    fennel bulb 1 - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    potato mashed - - - -

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



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