Subject: Schnitzel a la Holstein
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 29 2001 - 03:01:39 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Although I don't think that reader P. Benoit didn't write these, I
think they still qualify as true food funnies.
KID'S KITCHEN VOCABULARY TERMS
APPETIZING: Anything advertised on TV.
BOIL: The point a parent reaches upon hearing the automatic "Yuck"
before a food is even tasted.
CASSEROLE: Combination of favorite foods that go uneaten because they
are mixed together.
COOKIE (LAST ONE): Item that must be eaten in front of a sibling.
CRUST: Part of a sandwich saved for the starving children of China,
India, Africa, or Europe.
DESSERTS: The reason for eating a meal.
FLOOR: Place for all food not found on lap or chair.
FORK: Eating utensil made obsolete by discovery of fingers.
FRIED FOODS: Gourmet Cooking.
KITCHEN: The only room not used when eating crumbly snacks.
THIRSTY: How your child feels after you've said your final "good
night."
SODA POP: Shake 'N Spray.
REFRIGERATOR: A very expensive and efficient room air conditioner when
not being used as an art gallery.
NAPKIN: Any warm cloth object, such as shirt or pants.
MACARONI: Material for a collage.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Today's recipe is a good example of how "The Good Housekeeping
Illustrated Cookbook" summarizes several recipes following the
detailed presentation of a single "master" recipe. In this case, the
book starts off with detailed instructions, including several
illustrations, for the preparation of Wiener Schnitzel, and then goes
on to provide modifications that result in a variety of other classic
dishes, such as Saltimbocca, Veal Piccata, Veal Parmigiana, and one of
my favorites, Schnitzel al la Holstein.
All recipes this week are adapted from "The Good Housekeeping
Illustrated Cookbook" by Good Housekeeping (Editor), Hearst Books,
1999, available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/068808074X/worldwiderecipes and
in paperback at
http://www.amazon.com/exec/obidos/ASIN/0688170218/worldwiderecipes
Schnitzel a la Holstein
4 - 6 large veal cutlets, pounded to about 1/8 inch
(2 mm) thick
1/2 cup (125 ml) all-purpose flour seasoned with
salt and freshly ground pepper to taste
2 eggs, beaten
1/2 cup (125 ml) bread crumbs
4 Tbs (60 ml) butter, margarine, or vegetable oil
Garnishes:
Capers, drained
Anchovy fillets (1 or 2 per cutlet)
Fried eggs (1 per cutlet)
Lemon wedges
Coat the veal cutlets lightly with flour mixture, dip in the beaten
eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to
2 hours. Heat the butter in a large heavy skillet over moderate heat
and cook the cutlets 3 to 4 minutes per side, until browned, adding
more butter if necessary. Top with capers, anchovy fillets, fried
eggs, and serve with lemon wedges. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Mon Oct 01 2001 - 00:00:01 EDT