Schnitzel

Ingredients:

• 1.1 lb (500 g) fillet of pork or veal
• 1-2 eggs
• 1/2 cup bread crumbs
• 1/2 tablespoon capers
• 1/2 lemon
• 2 tablespoons vegetable oil
• Salt, pepper to taste

Directions:

1. Wash the meat and cut it into cutlet-shape pieces.
2. Use a meat mallet to lightly pound the meat.
3. Add salt and pepper.
4. Beat the eggs into one bowl, and put the bread crumbs into a separate bowl.
5. Dip each piece of meat in the egg mixture and roll in the bread crumbs.
6. Fry in a hot greased skillet until both sides are golden-brown and the crust is crunchy.
7. Saute lemon zest and capers in oil.
8. Put each schnitzel on a plate and pour with the sauteed in oil lemon zest and capers.
9. Put a slice of lemon on each schnitzel, sprinkle with parsley and/or dill.
10. Serve with fried potatoes, vegetables, and a lettuce salad on the side. Enjoy!

Beet Caviar

Ingredients:

• 1 lb (1/2 kg) uncooked beets
• 2-3 tablespoons sugar
• 2 tablespoons unsalted butter
• 1/2 lemon (zest and juice of)

Directions:

1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (test with a knife).
2. Cool and peel the beets.
3. Grate the beets (finely).
4. Add sugar, butter, and lemon zest and juice.
5. Mix everything, and put on a small fire for 5-10 minutes stirring constantly to avoid burning.
6. Cool and serve in salad bowl.