Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds - Vegetables)

1. Sprinkle salt, pepper, and paprika over the veal slices.

2. Saute in butter until browned.

3. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms.

4. Cook gently.

5. Pour cooking juices over the fillets while cooking.

6. Cook uncovered until mushrooms are just tender.

7. Serve with pureed potatoes and a salad.

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Nutrient	Quantity
Total fats	31.0717 g
Protein	24.5725 g
Carbohydrates	71.4446 g
Energy	596.9006 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2544 g
Water	1008.9743 g
Aspartic acid	2.8082 g
Calcium, Ca	400.9137 mg
Lutein + zeaxanthin	111.5385 g
Fiber, total dietary	17.8003 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	3887.1465 g
Niacin	9.0607 mg
Vitamin A, RAE	362.7447 g
Arginine	1.9045 g
Riboflavin	0.7519 mg
Tocopherol, beta	0.002 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.0403 g
Glutamic acid	7.1755 g
Sodium, Na	187.9558 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0986 g
Total lipid (fat)	31.0717 g
Manganese, Mn	2.0361 mg
Fructose	0.0399 g
Proline	0.7575 g
Fatty acids, total saturated 16:0	2.8062 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0048 g
Choline, total	95.7947 mg
Sugars, total	43.2416 g
Serine	0.9339 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.2922 g
Fatty acids, total saturated 20:4 undifferentiated	0.0021 g
Vitamin B-6	0.9826 mg
Selenium, Se	5.0542 g
Ash	8.5156 g
Fatty acids, total saturated 18:1 undifferentiated	11.067 g
Pantothenic acid	5.8361 mg
Phenylalanine	0.9071 g
Copper, Cu	1.964 mg
Betaine	0.092 mg
Thiamin	1.4248 mg
Retinol	1.2 g
Methionine	0.4625 g
Iron, Fe	7.2446 mg
Carbohydrate, by difference	71.4446 g
Phosphorus, P	763.3629 mg
Folate, total	156.9308 g
Tocopherol, gamma	0.0581 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0009 g
Lycopene	0.115 g
Alanine	0.9328 g
Cholesterol	2 mg
Valine	0.939 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	13.2818 g
Glycine	1.0628 g
Carotene, alpha	845.4692 g
Glucose (dextrose)	0.0165 g
Fatty acids, total saturated 14:0	0.0733 g
Zinc, Zn	3.6113 mg
Isoleucine	0.778 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.0009 g
Fatty acids, total polyunsaturated	13.555 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0005 mg
Leucine	1.3045 g
Tocotrienol, alpha	0.0276 mg
Vitamin A, IU	7260.6906 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0005 g
Folate, DFE	156.9308 g
Tryptophan	0.3319 g
Vitamin C, total ascorbic acid	252.5989 mg
Phytosterols	1.5352 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0129 g
Fatty acids, total saturated 20:0	0.0003 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.6793 g
Vitamin B-12	0.04 g
Vitamin K (phylloquinone)	110.4325 g
Fatty acids, total saturated	4.3608 g
Histidine	0.511 g
Fatty acids, total monounsaturated	11.2174 g
Threonine	0.7714 g
Folate, food	156.9308 g
Cryptoxanthin, beta	35.7133 g
Vitamin E (alpha-tocopherol)	4.2952 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0013 g
Magnesium, Mg	168.3527 mg
Lysine	0.823 g
Potassium, K	2480.4507 mg
Cystine	0.3908 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Tomato	4	248.2759	55.0525	2.1589
Mushroom	0.25	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
white asparagus	12 stalks	0	0	0
veal fillet	4	3.56	0	0.02