Healthy Food Recipes

Ingredients :

·         2 lb. leg of veal, cut into 1/4-inch

·         thick slices (ask the butcher to do this)

·         salt and pepper

·         1/2 c. flour

·         3 eggs, well beaten with 3 tsp. oil*

·         2 c. fine bread crumbs

·         3/4 c. vegetable oil

Garnish:

·         2 lemons, each cut into 4 sections

·         fresh parsley sprigs

·         baby tomatoes

How To Make :

·         Pound veal slices with a meat inch thick), then sprinkle with salt and pepper.

·         Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.

·         Heat 1/4 c. oil in a large skillet, then add as many veal slices as will fit.

·         Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.

·         Repeat, adding more oil as necessary, until all veal slices are browned.

·         Serve on a preheated platter garnished with lemon wedges parsley, and baby tomatoes. After Serving, squeeze lemon over schnitzel

Ingredients :

·         12 pieces skinless chicken, washed in cold water and patted dry with paper towels

·         salt and pepper, to taste

·         paprika, to taste

·         8 tbsp. butter or margarine, melted

·         2 c. flour (place in plastic bag)

·         1 lemon, halved

·         2 c. hot water

·         2 chicken bouillon cubes

·         1 c. sour cream*

How To Make :

Chicken :

·         Lightly sprinkle chicken with salt, pepper, and paprika.

·         Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour.

·         Close the bag, and shake it gently until chicken is coated with flour.

·         Place chicken in greased baking pan and sprinkle with more paprika,salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.

·         Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Gravy :

·         Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.

·         Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

Ingredients :

·         2 eggs

·         4 tbsp. milk*

·         1/4 tsp. salt

·         Pinch of nutmeg

·         1 tbsp. parsley, washed and finely chopped

·         6 c. water

·         4 beef bouillon cubes

How To Make :

·         Preheat oven to 350°F.

·         Combine eggs, milk, salt, nutmeg, and parsley, beating well.

·         Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.

·         Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.

·         Turn out custard and slice into long, thin strips.

·         Bring 6 c. water to a boil, drop in bouillon cubes, and continue to boil.

·         Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.

·         Pour into soup dishes and serve.