Boneless, skinless chicken breasts are pounded thin, wrapped around a dollop of garlic butter and breaded. Pan frying and baking ensures amazing results.
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.
This quick, one dish meal is an easy way to experience those traditional Hungarian flavors while using leftover slow roasted beef.
Known to the Czech’s as Holubky, cabbage leaves are rolled around a mixture of rice, seasonings, ground beef and pork, then baked in tomato sauce.
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…
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