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

 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.

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

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

 RH> I know, properly should be made with veal but when I say just
 RH> "schnizel",  it's wide open as there are so many different varieties.
 RH> One of my favorites is Jaegerschnitzel, with a brown gravy, onions and
 RH> bell peppers (and sometimes mushrooms).
 
Jager is German for "hunter". And Jagerschnitzel is*supposed* to be pork
cutlets. I make something that qualifies - except I didn't fo hunt down a
wild boar. I just call it pork cutlets.  Bv)= 

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

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Wiener Schnitzel
 DD>  Categories: Beef, Citrus, Breads
 DD>       Yield: 6 servings

 RH> I've done it many times the proper way but the last few years have
 RH> baked it instead of frying. Do the usual coating, place in a non stick
 RH> sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
 RH> minutes, depending on thickness. Just as good as the fried but with a
 RH> lot less mess.

Here's a nice gravy to put over it:

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Bacon Mushroom Gravy
 Categories: Pork, Mushrooms, Vegetables, Dairy
      Yield: 4 servings

      2 sl Thick-cut bacon; chopped
      2 tb Butter
      1 md Yellow onion; diced
      2 cl Garlic; diced/minced or
           - pressed and chopped
      8 oz Mushrooms; sliced (cremini
           - preferred)
      3 tb A-P Flour
      1 tb Tomato paste
      2 c  Beef broth
           +=OR=+
      2 tb GFS/Minor's beef base 
           +=MIXED WITH=+
      2 c  Tap water 
    1/4 ts Dried thyme
           Salt & pepper
      2 tb Half & Half * 

  * Leave out for more savory, brown gravy

  Over medium heat add the bacon, butter, and onion. Cook
  for 7 - 8 minutes, stirring occasionally, or until
  onions are very soft and taking on color. Stir in the
  garlic and cook for another 1 - 2 minutes.

  Add the mushrooms and cook for another 6 - 7 minutes,
  stirring occasionally, until mushrooms soften and take
  on color.

  Stir in the flour and thoroughly mix, 1 - 2 minutes.
  Stir in the tomato paste and thoroughly mix, 1 - 2
  minutes. Whisk in the broth, thyme, salt and pepper.
  Gravy should thicken once all ingredients are thoroughly
  combined. Simmer for 5 - 10 minutes, or until desired
  consistency.

  Add the as the final step and remove from heat.

  Serve immediately over potatoes or your favorite meat.

  NOTE: You can cook the bacon first until nearly crisp
  before adding the butter and onion. If using salted
  butter - watch your salt as it and the already salty 
  bacon may be enough already.

  Uncle Dirty Dave's Kitchen

MMMMM

... Do something today your tomorrow self will thank you for.
--- MultiMail/Win v0.52