Veal or Pork Schnitzel

Each cutlet should be 3 to 4 ounces. Ask your butcher to pound each cutlet into very thin slices.

Using a standard breading process, (flour, whisked eggs and plain bread crumbs), pat the cutlet into the flour, dip in the egg mix and follow by dipping into the breadcrumbs. 

You want to fully coat the cutlet with the bread crumbs, patting them firmly into the meat.

These cutlets cook quickly, so there is no need to cook in advance. Ten minutes before service, place in a hot fry pan with vegetable oil. Sauté until golden on both sides.

Remove from the pan and place on a paper towel to absorb any excess oil.

Serve on a platter with a lemon slice garnish.

I love this dish with a Hollandaise Sauce flavored with a white Bordeaux reduction and a hint of lemon juice. (See previous post for Hollandaise sauce.)

Roasted Fall Gourds

Serves Four

The fall season has a variety of colorful gourds, pumpkins and squash (acorn, butternut) available that are tasty, simple to cook and add an interesting touch to your plate.

2 gourds

2 tbsp olive oil or melted margarine

Ground pepper to taste

Ground rosemary

1/2 tsp Hungarian paprika

Cut gourds in half lengthwise and remove the seeds.

Using a pastry brush paint the outside and inside of the gourd with a mixture of seasoned olive oil.

Place the halves on a small baking dish and place in a 375 degree oven for 25 minutes.

Finish under the broiler until golden.