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Cemita Poblana (Puebla-Style Sandwich)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)462.8933
Energy (kCal)4014.5314
Carbohydrates (g)136.6523
Total fats (g)167.5314
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside. | 2. Heat oil in a 12″ skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain. | 3. Place 1 veal cutlet on the bottom half of each roll and top with half an avocado, 3 oz. cheese, 2 slices onion, and 1/4 of the chipotle sauce. Cover with top bun. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    egg 4 beaten 286.0 1.44 25.12 19.02
    breadcrumb 1 cup 1613.8703 0.0 359.0408 9.0667
    veal cutlet 4 1613.8703 0.0 359.0408 9.0667
    kosher salt black pepper ground 1613.8703 0.0 359.0408 9.0667
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    4 round toasted 1613.8703 0.0 359.0408 9.0667
    avocado 2 pitted peeled sliced - - - -
    queso blanco 12 ounces grated 1054.6011 8.6069 69.3315 82.7011
    yellow onion 8 thin - - - -
    chipotle chile adobo 8 chopped 1613.8703 0.0 359.0408 9.0667

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



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