Chicken Schnitzel
2 frying chickens, cut in serving pieces
Salt
All-purpose flour
4 eggs, beaten with a little water
Bread crumbs
Vegetable oil
Dill Sauce
1 bunch fresh dill
60 mL butter
1 small onion, finely diced
60 mL all-purpose flour
1 clove garlic, finely mashed
Salt
5 mL pepper
250 mL half-and-half cream
Sprinkle chicken with salt; let stand for 30 minutes.
Dredge chicken in flour, then dip into beaten egg to coat . Dredge in bread crumbs. Let stand at room temperature for about 20 minutes before frying.
Heat about 5 cm oil in large skillet. (Make sure the oil is hot before adding chicken.) Fry, turning once, for about 15 minutes or until browned on both sides. Reduce heat and fry for 8 to 10 minutes longer.
Dill Sauce: Chop dill finely. In skillet, heat butter over medium to low heat; sauté onion until pale yellow. Sprinkle flour into butter; cook, stirring, for about 5 minutes or until flour is golden brown. Stir in dill, garlic, salt to taste and pepper. Pour in cream; cook, stirring, for 6 to 8 minutes or until sauce is thickened.
Cucumber Salad
3 cucumbers
15 mL salt
25 mL vinegar
15 mL vegetable oil
125 mL sour cream
1 clove garlic, mashed
2 mL granulated sugar
2 mL pepper or paprika or both
Peel cucumbers. Slice in half lengthwise and scoop out seeds. Grate cucumbers into bowl. Add salt and let stand for 30 minutes. Squeeze out excess water. Stir in vinegar, oil, sour cream, garlic and sugar. Sprinkle with pepper. Serve immediately or refrigerate until serving.
Topfen Streudel
Filling
500 mL ricotta cheese
125 mL granulated sugar
2 egg yolks
125 mL cream of wheat
500 mL sour cream
1 tsp salt
1 pkg vanilla sugar
Streudel Dough
375 mL all purpose flour
25 mL corn oil
25 mL vinegar
1 egg, beaten
1 mL salt
125 mL lukewarm water
Filling: In bowl, combine ricotta, sugar, egg yolks, cream of wheat, sour cream, salt and vanilla sugar. Set aside.
Streudel Dough: Sift flour into bowl. Combine oil, vinegar, egg and salt. Using fingertips or fork, work flour into liquid, gradually adding water. Knead vigorously for about 15 minutes or until dough is no longer sticky. Shape dough into ball and place in lightly floured bowl. Brush top with oil; let rest for 30 minutes.
Cover large table or work surface with cotton or linen tablecloth. Sprinkle with flour. Place dough in centre. With floured rolling pin, roll out very thinly into very large rectangle, stretching gently (without tearing) with hands as necessary.
Spoon filling along centre of dough and roll up, jelly roll–style. Place on floured rimmed baking sheet and bake in 180°C oven for 50 to 60 minutes or until golden brown.
IMPERIAL VERSION
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