VOLUME 1 - Kilimanjaro Foods

2-3 minutes on each side. Season each chop with Essence. Remove
from pan and allow to cool. Cover each chop with the mustard and
crust with the chopped herbs. Place the chops in the oven and cook
for about 15 minutes. or until mediu-rare. In a sauce pan, heat the
veal reduction and grilled apples together. Bring up to a simmer and
season. In a saute pan, melt the butter. Add the spaetzle and saute
for 3-4 minutes. Stir in the parsley and season. Spoon the sauce
over the platter. Mound the spaetzle in the center of the sauce.
Place the chops on top of the spaetzle with their bones crossing.
Garnish with chives and Essence.
Veal Cutlets With Capers
4 Servings
24 oz veal cutlets (4 @ 6oz
each) 1/2 t salt
1/2 t paprika
2 oz capers,drained(1/2 sm. jar)
Bay leaf garnish ===============
4 lettuce leaves
2 T lemon juice
1/8 t pepper
1 T vegetable oil 1/4
c white wine,dry 3 T
evaporated milk
1 pickled beets,sliced
Sprinkle cutlets with lemon juice and season with salt, pepper and
paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first
side. Turn cutlets over and add drained capers to pan. Fry again for 3
minutes; remove cutlets and arrange on a preheated platter. Pour
wine into pan, scraping loose any brown particles from
bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay
leaf. Blend in evaporated milk and adjust seasonings. Pour over
cutlets. Cut beets into strips and arrange on lettuce leaves as a
garnish.