Schnitzel A La Holstein

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	German	German, Veal	2	Servings

INGREDIENTS

2		4 oz. slices of veal
		inside round
		Salt and pepper
		Flour for dredging
		Egg wash for dipping:
1		Egg, beaten with
1/4	c	Milk
		Seasoned bread crumbs
		For coating
		Oil for pan frying
2		Eggs
4		Anchovies, rinsed
2	T	Unsalted butter
1		Lemon, split
1	T	Chopped parsley
1	t	Capers, rinsed

INSTRUCTIONS

Working with one piece of veal at a time, place the veal slice  between
two large pieces of plastic wrap. Using the flat side of a  meat
mallet, pound the meat until 1/4 in. thick, being careful not to  make
any tears in the meat. Repeat with the remaining piece of veal.  Season
the veal with salt and pepper. Dredge in the flour, shake off  excess.
Dip into the egg wash, allow excess to drip off. Coat in the  bread
crumbs.  Heat 3/4 cup of oil in a large skillet until very hot. Place
the veal  pieces into the oil. (A sign of a good schnitzel is when the
breading  "bubbles" up while pan frying.) Cook until golden brown,
about 2  minutes. Flip and cook until golden. Remove and keep warm on a
service platter. Remove the excess oil from the skillet.  Crack the
eggs into the skillet, season and cook perfect sunny side up  eggs.
Place a cooked egg on top of each veal schnitzel. Criss cross  the egg
with 2 anchovies each. In the same pan, brown the butter,  squeeze in
the lemon juice, add the parsley and capers and pour the  sauce over
the entire platter.  SOURCE: Essence of Emeril Cooking Show Copyright
1998, TV FOOD  NETWORK SHOW #EE2260  Posted to MM-Recipes Digest V4 #5
by "Rfm" <[email protected]> on  Jan 25, 99

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 365 Calories From Fat: 203 Total Fat: 22.8g Cholesterol: 400.4mg Sodium: 237.7mg Potassium: 607.3mg Carbohydrates: 4.2g Fiber: <1g Sugar: 2.6g Protein: 34.5g