Boneless, skinless chicken breasts are pounded thin, wrapped around a dollop of garlic butter and breaded. Pan frying and baking ensures amazing results.
Category: Eastern European
This simple one pot dish of buttery egg noodles with sautéed cabbage originates in Eastern Europe. It’s the perfect side dish for sausage, pork, ham or schnitzel.
Thin cutlets of tenderized veal, pork or chicken are seasoned then dredged in flour, egg and bread crumbs then pan fried until golden.
There are many variations of Goulash, whose origins are found in the hearty stew that was made by Hungarian cattle herders known as puszta. As they drove their cattle to markets across eastern Europe, their recipe followed them. Many variations of the Hungarian Gulyásleves remain popular today especially in the territories of the former Austro-Hungarian Empire (which…
Cabbage leaves stuffed with a mixture of ground beef, ground pork, rice, spices and baked in tomato sauce. Known to the Czech’s as Holubky, this is the hearty comfort food of Eastern Europe
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Chicken Paprikash
At the heart of Budapest is the very popular and beautifully restored Great Hall Market. Besides the vegetable, meat, and fish stalls you’ll find the finest Hungarian specialties. One such specialty is paprika which is used in abundance in Hungarian cuisine. The spice is made from air dried red peppers or chilies and ranges from…
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Sweet and Sour Cabbage
Cabbage has long been a staple of the Eastern European diet as it is well suited to grow in cooler, harsher climates, is packed with nutrients and preserves easily. The following recipe makes an ideal side dish for Schnitzel. You may also like