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Escalope de pollo empanado con arroz blanco y guisantes con mantequilla

Escalope de pollo empanado con arroz blanco y guisantes con mantequilla
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 345g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 690 kcal
35% DV
Adeps totalis 35.0g
54% DV
Adeps monoinsaturatus16.1g
Adeps polyinsaturatus8.4g
Adeps saturatus7.2g
Adeps trans0.2g
Carbohydrata totalia 58.0g
19% DV
Fibra4.5g
Amylum51.7g
Sacchara1.8g
Proteinum 34.0g
68% DV
Proteinum animale29.0g
Proteinum vegetabile5.0g

De

Una ración de tamaño medio a grande de escalope de pollo frito y empanado, servida con arroz blanco y una pequeña porción de guisantes. Aporta mucha proteína y grasa; la mayor parte de los carbohidratos procede del arroz y del empanado.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum108.0mg20%
Folatum (B9)34.0mcg9%
Niacinum (B3)11.8mg74%
Acidum pantothenicum (B5)1.5mg30%
Riboflavinum (B2)0.2mg17%
Thiaminum (B1)0.2mg20%
Vitaminum A38.0mcg4%
Vitaminum B120.3mcg15%
Vitaminum B60.6mg32%
Vitaminum C3.5mg4%
Vitaminum D0.2mcg1%
Vitaminum E1.9mg13%
Vitaminum K11.0mcg9%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium58.0mg6%
Cuprum180.0mcg20%
Ferrum2.8mg16%
Magnesium52.0mg12%
Phosphorus305.0mg44%
Kalium470.0mg10%
Selenium34.0mcg62%
Natrium760.0mg33%
Zincum2.4mg22%

Cotoletta Pulli Panata cum Oryza Alba et Pisellis Butyro Conditis

Praenotamen


Haec est patina composita ex pullo crocante, oryza pura, et pisellis dulcibus, quorum unumquodque separatum et rite conditum servatur. Cotoletta aurea et sicca in superficie esse debet, oryza distincta et tenera, pisellae virides et modo coctae. Nihil ad ornatum est; omnia consulto fiunt.

Essentialia recepti


  • Categoria ferculi: Pullus frixus cum oryza in accompagnamento

  • Culina sive origo: Stylus domesticus Europaeus classicus

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 345 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 20 minuta

  • Tempus totum: 35 minuta

  • Difficultas: Media


    • Instrumenta


  • Patella gravis ad frigendum, 24 cm

  • Cacabus mediocris cum operculo

  • Cribrum tenue sive colum

  • Spathula pertusa

  • Lanx charta instructa

  • Thermometrum instantanee legens


    • Ingredientia


    Cotoletta pulli


  • 180 g cotolettae pulli panatae frixae

  • 20 g olei ad frigendum

  • 2 g salis

  • 1 g piperis nigri


    • Oryza et pisellae


  • 95 g oryzae albae

  • 40 g pisellarum viridium

  • 4 g salis

  • 3 g olei ad frigendum

  • 0.5 g piperis nigri


    • Methodus


  • 1. Oryzam albam aqua frigida ablue donec aqua paene clara fluat. Bene cola. Oryzam cum 190 g aquae et 2 g salis in caccabo coniunge, operi, et ad lenem ebullitionem super ignem medium perduc. Ignem ad minimum redige et coque per 12 minuta, operculo non sublato. Ab igne remove et, operta, per 10 minuta quiescere sine. Grana tenera, distincta, et in superficie sicca esse debent.


  • 2. Aquam in parva patella ad ebullitionem adduc, pisellas virides et 2 g salis adde, et coque per 2 ad 3 minuta donec virides nitidae et modo tenerae sint. Statim cola et calidas serva. Condi 3 g olei ad frigendum et 0.5 g piperis nigri.


  • 3. Oleum ad frigendum in patella super ignem medium calefac donec ad 175°C perveniat. Cotolettam pulli panatam frixam adde et frige per 2 ad 3 minuta ex utraque parte, vel donec crusta aurea intensa et sonore crocans sit. Ad lancem charta instructam transfer, statim 2 g salis et 1 g piperis nigri asperge, et per 2 minuta quiescere sine. Crusta sicca manere debet et interior pars per totum calida esse.


  • 4. Oryzam furca solve et, si opus est, reliquis 2 g salis leviter condi. Grana integra et aequaliter condita serva.


    • Compositio et servitium


    Oryzam in acervum compositum ad unum latus patinae pone. Pisellas iuxta eam in linea compacta dispone. Cotolettam ita pone ut leviter contra oryzam innitatur, quo crusta conspicua et integra maneat. Statim ministra, dum cotoletta crocans est et oryza calida ac mollis.

    Notae professionales


  • Cotoletta in oleum rite calefactum mittenda est; si oleum nimis frigidum est, crusta pinguedinem absorbet et definitionem amittit.

  • Cotolettam breviter post frixuram quiescere sine, ut crusta ante compositionem firmetur.

  • Oryza cum moderatione coquenda est: mollis, sed numquam umida aut agglomerata.
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