May 29, 2011


  • 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
  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!

May 22, 2011

Beet Caviar

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