exceedingly frequently. In fact, my last
10 main meals have been steak, steak,
steak, steak, steak, steak, steak, steak,
steak, and steak.
LOL! Fish, Fish, Pork, Veggie, chicken, then pork
And this week it's been mooore pooork, as I am
in Germany with Lilli. Last night we were treated
to dinner cooked by a friend and his wife, and
they sprang for lobster! which was a delight for
me, but Lilli doesn't eat seafood, and not to put
too fine a point on it, she got ill on the subway
back to the hotel. Other than that, it's been a
steady diet of Nurnberger Bratwurstle (3 or 4 meals),
roast pork (3 or 4 meals), and a Schnitzel for me
(E5.90 for pork E22 for veal, guess which I had).
---------- Recipe via Meal-Master (tm) v8.01
Title: Schweineschnitzel
Categories: Pork/ham, German
Yield: 6 servings
4 (6-ounce) pork cutlets 1 ts Water
Salt and freshly ground 1 c Fresh bread crumbs
-pepper to taste 4 tb Butter or margarine
Flour for dredging 1 tb Capers
1 Egg Lemon wedges
Pound the cutlets until thin. Sprinkle lightly on both sides with salt
and
pepper. Dredge them lightly but thoroughly in flour.
Beat the egg lightly with the water and dip the floured cutlets in the
mixture; coat with crumbs. Using the side of a kitchen knife, tap the
cutlets lightly so the crumbs will adhere well to the meat. Transfer
them
to a wire rack. Refrigerate for one or two hours. This will help the
breading adhere to the cutlets when they are being cooked.
Heat the butter in a large skillet and, when it is hot but not brown or
smoking, saute the cutlets in it until they are golden brown on both
sides.
Arrange the cutlets on a heated serving platter and garnish with the
capers
and lemon wedges. Serve immediately.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
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