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Nutrition Report

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CHICKEN SALTIMBOCCA

Nutrition Facts

Serving Size 4 OZ

Calories 358

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 18.9g 47% Tot. Carb. 13.1g 10%
Sat. Fat 6.5g 24% Dietary Fiber 1g 3%
Trans Fat 0.1g   Sugars 0.3g  
Cholesterol 101.1mg   Protein 32.9g  
Sodium 756.1mg 58%    
  • Protein   59%
  • Fat   47%
  • Carbohydrates   10%
  • Calcium   12%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   15%
  • Total Sugars   0%
  • Dietary Fiber   3%
  • Iron   10%
  • Saturated Fat   24%
  • Sodium   58%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  CHICKEN CUTLET 4oz OFF/SK FRSH, MARSALA SAUCE (WATER FRESH, PRD MUSHROOM SLICED REG, BUTTER PRINT SOLIDS 36/1lb, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), WINE MARSALA COOK DRY 750ML , BASE CHICKEN (CHICKEN (INCLUDING MEAT, SKIN AND FAT), SALT, SUGAR, HYDROLYZED SOY PROTEIN, ONION POWDER, MALTODEXTRIN, FOOD STARCH – MODIFIED, POTATO FLOUR, YEAST EXTRACT, NATURAL FLAVORS (CONTAINS EGG), SPICES, TURMERIC, DISODIUM INOSINATE, DISODIUM GUANYLATE, GARLIC POWDER, CHICKEN BROTH, WHEY POWDER (MILK), AND POTATO MALTODEXTRIN.), BLACK PEPPER), PRD SPINACH BABY 4lbs, CHEESE MOZZARELLA LOAF WM, SEASONED FLOUR (FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), SALT, WHITE GROUND PEPPER), OIL OLIVE 25%/75%, THUMANN PROSCIUTTO (PORK SALT SPICE), SALT, OIL OLIVE 25%/75%, BLACK PEPPER

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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