Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 – 8 slices of meat. Pounded thin between sheets of wax paper.
- 1 egg - Beaten
- Canola oil for frying
- DREDGE:
- 2 cups Bread crumbs
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp dill
- 1 tsp. Salt
- ½ tsp. Pepper
- 1 tsp. Nutmeg
- 1 tsp. Sweet Paprika
- 2 tsp dried parsley
- SAUCE:
- 1 Large Onion, chopped
- 1 pkg sliced mushrooms
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp nutmeg
- pinch of pepper
- 16 oz. Sour Cream
- 1 tbsp. Flour
Directions
Prepare dredge by placing the all but the parsley in a food processor. Pulse until thoroughly mixed. Blend in parsley by hand before use.
Coat pieces of meat in egg and dredge. Sauté untill golden on both sides. Place in warm oven to hold.
Add more oil to skillet. Sauté onions and mushrooms. Sprinkle and toss in dry seasonings.
Beat flour into sour cream. Turn off heat and stir into skillet when ready to serve. Serve over meat.