European Night
My parents were restaurateurs their entire lives and they operated Hungarian restaurants exclusively. Wiener Schnitzel was on the menu at every place we had that I can remember. Not that Schnitzel is Hungarian originally, but let's face it, Europe is not a huge continent and its countries are not expansive; food travels over borders without much exception.
I haven't checked, so I hope it has been a month since the last time I made fried food. Schnitzel is a breaded and deep fried dish. I made the Tender Seitan and cut it as thin as I could and in a way that got me the biggest slices that I could get. I dredged them in flour, then in diluted yogurt and in a seasoned bread crumb mixture. I deep fried the slices at 390 degrees for 3 minutes. This was a throwback to my childhood - my Dad would serve these huge slices of Schnitzel, almost as big as the plate it was placed on.
I did good.
I served these with parsley potatoes, something my Mom used to make, and with a Hungarian Tomato and Cucumber Salad. The tomatoes are from our garden; they are Hungarian Heart heirlooms. Just thought I'd brag a little.
Cost Breakdown:
potatoes: $3
parsley, Earth Balance: $2
tomato: $2 (from store)
cucumber: $1
onion: $.50
seitan: $3
bread crumbs, yogurt, flour: $3
coconut oil: $3
Total to feed 8 people:
$17.50
