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megram - 55JulOttawa - Index

Wiener Schnitzel with Spinach Salad
Serves 2
2 4-oz (112 g) pork tenderloin cutlets, butterflied
1/4 cup (50 ml) all-purpose flour
Salt and pepper to taste
2 or 3 eggs, whisked
1/2 cup (125 ml) fine dried breadcrumbs
2 tbsp (25 ml) vegetable oil
A butcher can butterfly the cutlets or,to do it at home,cut the
cutlets crosswise through the centre using a sharp knife without
cutting through on the other side. Open it up to make a large cutlet.
To pound the cutlets, place them between several layers of
waxed paper to avoid tearing the meat. Use a wooden mallet and
gently pound the cutlets until very thin. If you don’t have a mallet,
place the meat between the waxed paper and flatten with the bottom
side of a dinner plate.
Season the flour with salt and pepper. Place flour on a flat
plate. Dip the cutlets into the flour, making sure to cover both
sides thoroughly. Dip cutlets into the egg — let excess drip off
then dredge them with the breadcrumbs.
Heat the oil in a skillet on medium-high heat.When hot, add
the cutlets.The schnitzel is ready when it is golden brown on both
sides. It takes about five minutes. Remove; to keep cutlets warm,
place them in a warm oven until ready to serve.
Spinach Salad
Serves 2
This salad can be topped with any other desired vegetables
and tossed with the salad dressing.
4 cups (1 L) baby spinach leaves, washed
2 tbsp (25 ml) honey
2 tbsp (25 ml) honey mustard
1/2 tsp (2 ml) vegetable oil
1/2 tsp (2 ml) water
1/4 tsp (1 ml) lemon juice
Thoroughly dry the spinach leaves in a lettuce spinner or
between towels. Place them in salad bowl and chill.
In a small saucepan, melt honey until it is smooth.Thoroughly
mix honey together with mustard, oil, water and lemon juice.
Toss the spinach with the dressing just before serving.
July/August 2008 • 22 • Fifty-Five Plus Magazine