-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Loo and Weller both jumped on my case about fish w/tomato sauce. I did
 DD> serve it to Michael on one of his visits and he (grudgingly) admitted
 DD> that it was "the exception that proved the rule".  Bv)=

 DD> Here's a fishy tomato recipe that I made before I'd ever met a
 DD> Wegman's stupormarkup. It's right tasty.

 DD>       Title: Wegman's Fish w/Tomatoes, Olives & Capers
 DD>  Categories: Seafood, Vegetables
 DD>       Yield: 6 Servings

 RH> Flounder would be good too. And yes, I keep capers on hand as I use
 RH> them when I make chicken picotta. (G)

 DD> I, OTOH, make piccata without the capers. Michael used to rag on me
 DD> over that "lack". Until I posted a recipe from my LaRousse
 DD> Gastronomique cook book. He finally yielded. But, continued to
 DD> grumble.  Bv)=

 RH> I'll stick with chicken piccata, easy on the budget and Wegman's sells
 RH> chicken breast slices, perfect for piccota or wiener schnitzel.

Or chicken schnitzel. Wiener schnitzel is veal according to the definition.

"Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of 
schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one 
of the best known specialities of Viennese cuisine."0

I serve this w/mashed or scalloped taters and green beans (w/onions 
and bacon).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wiener Schnitzel
 Categories: Beef, Citrus, Breads
      Yield: 6 servings
 
      6    Veal cutlets
  1 1/2 tb Fresh lemon juice
           Salt
      1 c  A-P flour
      2 lg Eggs; lightly beaten
           +=WITH-_
      2 tb Cold water
      2 tb Oil
      1 c  (generous) fine, dry bread
           - crumbs
      5 tb Butter
 
  Recipe courtesy of Hans Rockenwagner
  
  Set oven @ 250§F/121§C.
  
  Pound the veal cutlets to an even, approximately 1/8"
  thickness, or have your butcher do this for you. In a
  dish, sprinkle the cutlets with lemon juice and let
  stand for 30 minutes. Season both sides with salt.
  
  Place the flour on a flat plate, and place the egg/water
  mixture in a wide, shallow bowl. Add the oil to the egg
  mixture and beat in with a fork. Spread the bread crumbs
  on a large plate. Dip the cutlets lightly into the
  flour, making sure to coat all surfaces, then gently
  shake off the excess flour. Dip the cutlets into the egg
  mixture, letting the excess drip away, and then dredge
  them in the bread crumbs. Let stand at room temperature
  for 20 minutes.
  
  Heat your largest, heavy skillets over medium-high heat
  and add the butter. When the butter is quite hot and the
  foam starts to subside, add the veal (cook in batches if
  necessary - but don't crowd them in the pan). If the
  butter browns too much after cooking the first batch,
  you may need to discard it, wipe out the pan, and add
  more butter for the next batch. Cook for 4 to 6 minutes
  on each side, until golden brown, and turn with a
  spatula (don't use a fork or tongs, or the breading may
  be pierced).
  
  When the second side is golden, the schnitzels should be
  cooked through. Transfer to a warm platter and keep warm
  in a 250§F/121§C oven while you cook the second batch, if
  necessary.
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... You can southernize anything with bacon grease.
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