Pork Schnitzel
Ingredients:
Pork cutlets
1/4 cup whole wheat flour
1/4 cup bran buds
1 tablespoon dried dill
1 tablespoon fresh ground nutmeg
1 tablespoon ground paprika
Directions:
Crush bran buds until powdery, stir together with flour and spices in shallow baking dish or pie plate. Lightly coat each cutlet in flour mixture. Brown cutlets in small amount of olive oil. Place browned cutlet on broiler pan in 350 oven to finish cooking.
In the Midwest we eat the schnitzel on a bun with tomato and lettuce and call it a pork tenderloin sandwich. I skip the bun and eat it with sliced tomato and a dill vinaigrette.
Ingredients:
2 or 3 large beets scrubbed and cubed
2 medium sweet potatoes peeled and cubed
1 Tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground cumin
1 teaspoon ground nutmeg (adjust the spices and herbs to compliment your other dishes)
Directions:
Preheat oven to 425
Toss the beets with the olive oil, spices and herbs in large roasting pan. Roast for 20 minutes remove roaster or baking dish from oven and toss sweet potatoes with beets. Continue roasting until you can easily pierce the beets and potatoes.
Drizzle with Horseradish vinaigrette.
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