European Stars And Stripes (Newspaper) - October 23, 1986, Darmstadt, Hesse                                I i cups freshly grated Parmesan cheese 1 heaping cup breadcrumbs Salt Black Pepper i cup 8 Tablespoons butter i cup vegetable Oil Topping 1 Large onion 4 Large cloves of garlic 2 Tablespoons chopped fresh Parsley 4 medium tomatoes unpeeled 4 Tablespoons Butler Salt freshly ground Black Pepper place the veal cutlets Between several sheets of Wax paper and Pound them gently with a wooden Mallet until they Are very thin 1/16-Inch to 1/8-Inch, maximum. Lightly beat the eggs with the water in a Large Flat bowl. Put the flour grated Parmesan cheese and breadcrumbs each into separate Large Flat bowls. Place All four bowls Side by Side on the Kitchen counter. Sprinkle a Little Salt and Pepper on both Stjes of one cutlet. Dip the cutlet into the hour so that it is lightly but thoroughly coated with flour on Bolh sides. Then dip in into the beaten eggs on both sides and let the excess egg Drain Hack into the bowl. Next dip the Cullel in grated Parmesan cheese Coaling both sides. Dip the Cullel inthe beaten eggs again on both sides letting the excess Drain off. Finally dredge the cutlet in breadcrumbs Coaling both sides Well. Place i he cutlet on a Large Sheet of Wax paper. Repeat this process Wilh the remaining five cutlets then let the breaded cutlets sit Al room temperature for 15 to 30 minutes before frying them. Meanwhile begin to make he Topping. Finely chop the onion garlic and Parsley. Chop the tomatoes into medium size pieces neither big chunks nor Tomato pulp. In a Large Skillet heat 4. Tablespoons butter and saute the onion Over medium High heat until the onion is Golden. Set aside. Also set aside the remaining tapping ingredients. You will finish making the lopping just before the schnitzel is to be served. Set the oven at 250 f., and have ready a Large Heatproof Platter. Divide the butter and vegetable nil Between two Large skillets using three to four Tablespoons each of Butler and Oil in each Skillet. You need enough hot fat for the cutlets to swim in the skillets i put the skillets Over medium heat heat. When the fat is very hoi place two of the breaded the solarium offers j Chart it to Fitch a few rays Tad rest up for then it meal. Cutlets in each so dirt. I Duce heal to medium Low and Fry the cutlets k Nily about three to four minutes on each Sirle until they Are Golden Brown. Carefully turn each cutlet Only once luring the frying using a Spatula not a Fork Ami Ilon t  to Pierce the breading of the cutlet so. When the four cutlets have finished cooking Transfer them to the Heatproof Platter and place ii in uncovered in the warm oven. Combine the fat from the two skillets into one Skillet and Fry the remaining two cutlets. Place Icse in the oven Wilh the other cutlets to keep  while you finish making the Topping. Add the chopped , Parsley and tomatoes to the Skillet containing the sauteed onion. Saule All these ingredients together stirring gently Over medium heat jus until the tomatoes Are hot. Task and add Salt and Pepper As desired. Serve each schnitzel hot from the oven garnished with the Tomato onion Topping. Up style potatoes or egg noodles make a Nice accompaniment in this dish serves six Vitrone onteme Lemon mouse Peel if 1 Lemon finely grated 1/4 cup fresh Lemon juice 1 envelope 1 /4 out to  Gelatin 1/4 cup warm  3 Large eggs Al Roann it mppraturt1 3/4 cup sugar i cup whipping  optional Garnish 1/2 cup whipping Cream Peel of 1/2 Lemon thinly sliced finely grate the Lemon Peel yellow part Only. Squeeze out 1/4 cup of Lemon juice. Mix the Peel and juice together in a Small bowl and set aside. In Annizer Small bowl mix the in Flavoured Gelatin with the warm Walcer and whisk with a Fork until the Gelatin is completely dissolved. Set aside in a   such As a Gas oven with the Pilot Light on separate the eggs. Combine the egg Yolks and i cup of sugar in a medium size bowl and beat with an electric mixer on High Speed for about 5 minutes or until the mixture is Pale and Fluffy. Sir in the Lemon juice and Peel and Sel aside. In another medium size bowl beat the egg whiles on Low Speed until they Are Foamy then increase Miner Speed to High and beat until i hey Are Foamy then increase mixer Speed to High and beat until the egg Whites Are very stiff. Set aside. In a Large bowl Combine the whipping Cream and remaining 1/4 cup of sugar and beat the Cream until in is very stiff. Set aside. Stir the dissolved Gelatin into the egg Yolk mixture then gently fold the beaten egg Whites into the Yolk mixture folding Only until no lumps remain. Finally fold this mixture into the sweetened whipped Cream. Don l oversold. Or the dessert will not be a Light As it should be gently spoon the mixture 3/4 cup per serving Inlo individual dessert bowls or wine glasses. Cover with plastic wrap and refrigerate until thoroughly chilled at least 2 hours. Garnish just before serving if desired with 16 cup whipping Cream beaten until stiff. Put a heaping Tablespoon of whipped Cream on top of each portion and decorate Wilh a twist or two of Lemon Peel. Makes 6 Servings 3/4 cup each i. Note i like to Garnish this dessert with Almond Flavoured whipped Cream made by beating together i cup whipping Cream 1 /4 cup confectioners sugar and 2 Tablespoons Almond liquor. Beat the mixture until stiff. Garnish with Small strips of Lemon zest. La Chette if open every Day except monday for evening meal Only. However they Wilt serve noon Mefs Foo if arrangements Are made at least one Day in Advance. La cac Hetle has seven Bee rooms. C him.  october 13, 1986 ill inti out Fiat