Schnitzel

So, being a true german I guess its about time to post a Schitzel recipe.

Well here it goes.

- Pork Steaks (or chops, or sliced loin or sliced roast)

- Plain Panco Bread Crumbs

- Egg to dip meat before breading

- vegetable oil

- salt, pepper

Flatten meat to about 1/2 inch thickness, season with some salt and pepper

Dip flattened meat in egg, then generously in panco breadcrumbs

Use a large frying pan and put enough oil to cover the bottom of the pan easily. Heat the oil (you know its hot if you stick a finger in .... or just put the stick of a wooden spoon into the oil and small bubbles build around the wood).

Carefully add Schnitzel and turn heat down to medium-high.

There has to be enough heat still to make sure the oil is constantly sizzling.

Fry for about 7-10 minutes then turn and fry the other side for 7 minutes as well until both sides are nicely browned.

Serve over a bed of salad, or with fries or whatever side you like. You can also make a sauce for it, a brown gravy with mushrooms and roasted peppers, which would make it a "Jaegerschnitzel"

Enjoy!

*** A true Wiener Schnitzel is made with veal instead of pork. It will be much more tender

The recipe is the same, cookingtime might vary***

Stuffed Cabbage

Ingredients for 4 servings:

- 1 to 1 1/2 lbs ground beef

- 1 white roll (or 3 slices of white bread)

- worchestershire sauce (or whatever the name is)

- salt, pepper, oregano, basil, garlic (all fresh or dried)

- 1 egg

- a little mustard

- 1 head white cabbage (the one that almost looks like an iceberg lettuce)

- 1 can beef or chicken broth

In a bowl add ground beef, a little mustard, worchestershire sauce and seasonings (to taste), the egg and the bread (pulled into little pieces) and mix well by hand.

From the cabbage throw away the few outer leaves, then carefully take off 8 leaves and cut out the thick stem on the bottom.

Devide the meat into 4 portions and roll them into balls. Wrap each meatball tight in two leaves and tie with sewing thread so it wont open up during the cooking process.

Heat a little vegetable oil in a frying pan and sear the cabbage rolls from both sides until they are nicely browned, then add about a quarter of a can of beef or chicken broth. Season with salt, pepper and a little garlic powder.

In the meantime preheat oven to 355 degrees. Line a ovensave dish with aluminium foil (for easy clean up) and add a bit of broth to the bottom of the pan. Put cabbage rolls into the pan with the broth and bake for 45 minutes, turning ones after half the cooking time.

That's it!

The leftover cabbage I like to slice into thin pieces and fry in the pan that I used to sear the cabbage rolls. I let it cook at low heat with a lid on for the same amount of time that the rolls are cooking and in the end remove the lid and turn up the heat to fry it up a little. Season with salt and pepper and a little cumin powder. Makes a nice cabbage side dish.

I also peel some potatoes, cut them into chunks and cook them in saltwater to serve with the stuffed cabbage. A simple packaged brown gravy on top and its a great dish!