RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.4261
Energy (kCal)	555.6154
Carbohydrates (g)	48.1224
Total fats (g)	33.4193
Fatty acids, total saturated 20:0 (g)	0.0434
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2843
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0067
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6282
Tocopherol, beta (mg)	0.1248
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.2999
Tocopherol, delta (mg)	0.0668
Arginine (g)	1.2950
Proline (g)	0.5682
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	10.3824
Adjusted Protein (g)	0.0000
Cystine (g)	0.2903
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.5890
Copper, Cu (mg)	0.2932
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2043
Total lipid (fat) (g)	33.4193
Vitamin K (phylloquinone) (g)	45.7877
Cholesterol (mg)	391.1400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0698
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	68.4000
Folate, total (g)	152.3692
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1319.8908
Energy (kcal)	555.6154
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4722
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3892
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	22.5706
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2584
Vitamin C, total ascorbic acid (mg)	115.3115
Lutein + zeaxanthin (g)	1118.0750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9544
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	69.2883
Fatty acids, total saturated 16:0 (g)	4.9602
Carbohydrate, by difference (g)	48.1224
Vitamin D (IU)	82.0000
Fructose (g)	7.6884
Fluoride, F (g)	6.1160
Aspartic acid (g)	1.7497
Tyrosine (g)	0.5629
Potassium, K (mg)	995.0387
Fatty acids, total saturated 12:0 (g)	0.0020
Vitamin A, RAE (g)	201.1908
Serine (g)	1.0686
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7946
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0139
Fatty acids, total saturated 22:0 (g)	0.0460
Fatty acids, total saturated 14:0 (g)	0.0659
Histidine (g)	0.3729
Isoleucine (g)	0.7349
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.4810
Water (g)	582.3561
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	402.1475
Sodium, Na (mg)	626.3658
Iron, Fe (mg)	2.8809
Energy (kJ)	2318.4883
Ash (g)	4.2184
Caffeine (mg)	0.0000
Glycine (g)	0.5466
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	3.7965
Fatty acids, total polyunsaturated (g)	4.3888
Vitamin E (alpha-tocopherol) (mg)	4.8390
Sucrose (g)	4.5386
Vitamin B-6 (mg)	1.0031
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.0906
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.3463
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0109
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2827
Folate, food (g)	152.3692
Fatty acids, total saturated 20:1 (g)	0.0995
Fatty acids, total monounsaturated (g)	20.8717
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5728
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0343
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	332.1556
Fatty acids, total polyunsaturated 16:1 c (g)	0.2000
Fatty acids, total saturated (g)	6.4946
Vitamin B-12 (g)	0.9596
Calcium, Ca (mg)	169.6858
Fatty acids, total saturated 10:0 (g)	0.0074
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8320
Glutamic acid (g)	2.8529
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	45.2250
Vitamin E, added (mg)	0.0000
Retinol (g)	162.9000
Leucine (g)	1.2008
Folate, DFE (g)	152.3692
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	9.6622
Tryptophan (g)	0.2309
Threonine (g)	0.6519
Fatty acids, total polyunsaturated 18:1 c (g)	3.4049
Manganese, Mn (mg)	0.6867
Protein (g)	18.4261
Cryptoxanthin, beta (g)	81.6150
Fatty acids, total saturated 18:1 undifferentiated (g)	20.2803
Betaine (mg)	0.7661
Phosphorus, P (mg)	357.1958
Tocopherol, gamma (mg)	0.5338

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat. | 2. Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels. | 3. To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the chipotle mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges. | 4. Chipotle Mayonnaise: | 5. In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4			-	-	-	-
salt black pepper			ground	-	-	-	-
purpose flour	1	cup		-	-	-	-
breadcrumb	1	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
vegetable oil				-	-	-	-
telera french bread	4			-	-	-	-
lettuce leaf	4			-	-	-	-
tomato				-	-	-	-
avocado				-	-	-	-
white onion	12	slices		182.4	42.5904	5.016	0.456
jalapeno pepper	12		pickled	19.575	4.3875	0.6143	0.2498
lime wedge	8			-	-	-	-
chipotle chile adobo	1	teaspoon	canned	-	-	-	-
lime juice	1	teaspoon		1.2604	0.4245	0.0212	0.0035
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Mexican Milanese Style Sandwiches ("tortas")