PAPRIKA STEAK 10-12 pork or veal scaloppini flour, for dredging olive oil for sauteing 1 cup red pepper, sliced thin 1/2 cup bacon, sliced thin, optional 1 cup onions, sliced thin 2 tblsp paprika powder 1/2 cup green pepper, sliced thin 1/2 cup heavy cream, optional salt to taste pepper to taste 1 cup demi glace Make sure the scaloppini are pounded real thin. Salt and pepper the scaloppini. Saute a few at a time in the oil and keep warm on serving tray as you cook the rest. When all are done, add the bacon if you desire (using bacon makes it rich), otherwise add onion and peppers and saute until tender. Add the paprika and then the demi glace. Bring to a boil. Correct the seasonings. Add the cream if you want (which makes it even more rich, but tastes good). Pour over the scaloppini and serve with spatzle or dumplings.	LEMON CILANTRO CHICKEN BREAST 6 pcs boneless, skinless chicken breast salt to taste pepper to taste 1 cup Buerre Blanc olive oil for sauteing 1/2 cup cilantro, fresh, chopped lemon slices for garnish 1/4 cup white wine Pound the chicken breasts lightly, so they cook evenly. Salt and pepper the chicken breasts. Dredge in flour. Saute the chicken a few at a time. Remove and put on a serving platter, keeping them warm. Add the wine and cook off the sediment in the pan. Add the cilantro and Buerre Blanc and stir. Pour over the chicken and garnish with lemon slices. Serve with noodles or rice.
BONELESS CHICKEN BREAST POMPADOUR 6 pcs boneless chicken breast, skinned flour for dredging salt 2 cups blanched almonds, chopped fresh ground black pepper 6 tblsp butter of margarine 2 eggs Pound the chicken breasts lightly to even them. Season with salt and pepper. Beat the eggs in a flat soup plate. Put a good amount of flour on a piece of wax paper. Put the almonds on a piece of wax paper. Dredge each chicken breast in the flour, dip into the eggs and then coat it with the almonds. Press with the palm of your hand so that the almonds will stick to the chicken. Melt the butter in a large frying pan and saute the chicken breasts for 4-5 minutes on each side or until cooked through and golden brown. Serve Immediately.	TURKEY PICCATA 6 pcs turkey breast, boneless, skinned 1/3 cup onion, finely minced salt 3/4 cup dry white wine freshly ground black pepper 3/4 cup heavy cream 6 tblsp butter, margarine or olive oil 3 tblsp parsley, chopped 2 eggs for egg wash flour, for dredging Sprinkle the breasts with salt and pepper. Dredge in flour and then dip in egg wash. Melt the butter in a frying pan large enough to hold the breasts in one layer. Add the breasts and saute for 5 minutes on each side (do not let the butter burn). Remove the breasts to a serving plate and keep them warm. Add the onion to the frying pan and saute for 2 minutes, stirring occasionally. Add the wine, stir and reduce by half. Add the cream and cook, stirring constantly for 2 minutes. Add the parsley and cook for 1 minute. Correct the seasonings, if necessary. Pour the sauce over the breasts and serve immediately. This recipe also works well with chicken breasts, then to be called CHICKEN PICCATA.
WEINER SCHNITZEL 6 slices boneless veal loin 6 tblsp butter or margarine salt 6 anchovy fillets fresh ground black pepper 6 thin lemon slices flour, for dredging 12 capers 2 eggs, beaten bread crumbs, for coating Pound the veal with a flat mallet. Sprinkle them with salt and pepper and dredge them in the flour. Dip the veal in the beaten eggs and then in the bread crumbs. Press the bread crumbs on with the palm of your hand. Put the breaded veal on a flat plate making sure they do not touch. Separate the layers with wax paper. Refrigerate for 10 minutes before cooking. Melt the butter in a frying pan and add the breaded veal, making sure the veal does not touch each other. Saute for 8-10 minutes, turning once, or until the veal is golden brown on both sides. Garnish each piece with an anchovy fillet, a lemon slice and 2 capers and serve immediately.	SCHWEINEPFEFFER 4 oz pork, thinly sliced 1/4 cup mushrooms, sliced 2 tblsp onion, chopped salt 1 tblsp oil cracked black peppercorns 1/4 cup heavy cream 1/2 cup white wine parsley chopped Salt and pepper the pork slices. Heat the oil and saute the meat for 1-2 minutes. Add the chopped onions and the mushrooms and continue to saute for a few minutes longer. Remove the pork, mushrooms and onions to a warm serving plate. Deglaze the pan with the wine and reduce the liquid by half. Add the cream and heat well. Reduce the liquid again. Pour the sauce over the meat and sprinkle with the chopped parsley. Serve immediately. Serves 1.