Marillenknödel; Austrian Apricot Dumplings

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(4 - 8 dumplings)

Over the years I have come across various versions for these dumplings. Some recipes use a quark dough or yeasted dough...  in my family (both my mum and grandmother) made these with a potato dough similar to gnocchi.

My mum used to fill these dumplings with either apricots or those small Italian prune plums (Zwetschgenknödel). This year the apricots were gigantic and I didn't like the large dumplings I got as a result. I will only make these again if I can get my hands on small apricots. The portions will be more manageable that way.

Wiener Schnitzel

(2 servings)

If you don't do veal, then you can use pork and this becomes "Wiener Schnitzel vom Schwein, or Schweine Schnitzel".

3 tbsp unbleached flour
1  tsp salt
1/4 tsp pepper
1 egg
2/3 cup bread crumbs; I made some from stale multi-grain bread
2 veal cutlets, about 3-4 oz each
oil for frying
1/2 lemon, quartered

Combine the flour, salt and pepper well, and transfer to a large plate.
Beat the egg, and transfer that to another plate.
On a third plate, place the bread crumbs.

Heat enough oil to cover about 1/2 inch deep in a skillet, until the oil bubbles if you drop in a breadcrumb or two.

Pound the veal with a meat mallet until it becomes quite thin, being careful not to tear it.

Dredge a cutlet in the flour, shaking off the excess, then coat it in the egg, and then the bread crumbs.

Fry one cutlet at a time, for about 1 minute on each side; until the outside is golden brown.

Serve with the lemon. Nice with potato, cucumber or green salad.