Title: Zuccini Schnitzel with Leeks,peppers in Sour Cream Sauce
Categories: Vegetable
Yield: 1 Recipe
| 3 1/2 | oz | Leeks |
| 7 | oz | Red Peppers |
| 8 | oz | Zuccini, small |
| 3 | tb | Flour |
| 1 1/2 | oz | Butter |
| | | Salt |
| | | Pepper |
| 1/2 | c | Vegetable Broth |
| 1 1/2 | oz | Double Cream |
| 1 | | Egg |
| 1/2 | oz | Breadcrumbs |
1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut
into small stripes. 3.Wash zuccini and cut into 1/2 cm thick slices.Put 4
slices aside and cut the rest of the slices into thin strips. 4.Knead
together 1 tablespoon flour and 1 tablespoon butter. 5.Saute the
zuccini,leeks and peppers in 1/3 of the butter;season to
taste;add the broth and the cream and bring to a boil;add the flour-
butter-mix and stir until smooth. Simmer, uncovered, 3-4 minutes. 6.Salt
and pepper the zuccini strips, roll in the rest of the flour.
Roll in the beaten egg and than in the breadcrumbs. 7.Heat the leftover
butter in a skillet and fry the zuccini, on mild
heat, on both sides about 3-4 minutes. 8.Divide on plates and pour sauce
over it,garnish with slices. 9.Serve with potatoes and tomatoe juice.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098