Enjoy some delicious recipes!

Program #607

Schnitzel, Vienna Style
4 boneless slices of pork loin
1 cup of flour
salt and pepper
2 eggs
1/4 cup milk
2 cups panko breadcrumbs
2 tbsp butter
2 tbsp canola oil
Pound slices of pork loin until thin, like scaloppini. If slices are thick, butterfly meat before pounding thin. Mix flour with salt and pepper, set aside. Lightly beat eggs with milk. Dredge pork slices in flour, then in egg mixture, then in breadcrumbs. Set aside. Heat butter and oil in a skillet. When butter starts to foam, add schnitzel and brown on both sides. Remove from skillet. Serve with lemon wedges. (Tip: Squeeze lemon juice over schnitzel right before eating) Serves 4.

Sour Cream Dressing
1/3 cup sour cream
1/3 cup milk
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped chives
2 tbsp chopped dill
salt and pepper to taste
1 bag European style salad mix

Whisk together sour cream and milk. dd remainign ingredients and toss with salad mix. Also good with Bibb lettuce, Boston, or butterhead lettuce.

Braised Red Cabbage with Apples

1 head red cabbage (about 2 lbs)
2 tbsp canola oil
1 onion, chopped
2 apples, cored and chopped
1/3 cup cider vinegar
1 1/2 cups water
1 tbsp sugar
1/3 cup red currant jelly
1 tsp ground olives
2 tsp salt
1/8 tsp pepper
Remove some of outer leaves of cabbage. Quarter cabbage and remove core. Cut quarters in half and slice into shreds. Rinse in cold water and set aside. In a large stockpot, heat oil and sautee the onion until translucent. Add cabbage and sautee until it starts to wilt, stirring frequently. Add apples and stir. Stir in vinegar to preserve the red color. Add remaining ingredients and simmer, covered, for 20 minutes or until the cabbage is soft, stirring occasionally. Serves 4-6.


Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.