Lamb Leg Steak

 A juicy looking piece of boneless lamb leg steak 

in the refrigerated meat dept. while shopping, was too tempting

to walk away from!

I really enjoy a good piece of lamb, and though lamb

can be prepared in many different ways, sometimes a quick

cook can be the most satisfying.  

With a sprinkling of sea salt and a generous portion of 

Herbes de Provence, a splash of olive oil to the pan, 

cook until a golden brown crust starts to form.

The drippings can be made into a sauce, or if preparing potatoes, they

can be tossed in the drippings. 

This piece was large and so definitely was shareable. 

Accompanied with a crisp salad, or a cucumber salad and lemon wedges,

you will have the start to an amazing meal.

As Always,

ENJOY!

Israeli Chicken Schnitzel

 Whether it is veal, pork or chicken, a crisp breaded crust is 

always a delicious treat for lunch or dinner.

This became a popular dish when veal was unavailable,

but chicken was readily available.  Served with buttered baby potatoes, 

an Israeli salad (similar to Greek salad) and lemon wedges, you have 

all the components to make an interesting meal of varying 

textures and flavors.

The addition of sesame seeds to the crust gives

added flavor and uniqueness to the whole dish. 

As Always, 

ENJOY!

Recipe Source: Fresh Flavors from Israel by Ruth Oliver

INGREDIENTS

2 chicken breasts, halved and pounded flat

2 eggs

salt and freshly ground black pepper

1/2 cup flour

1 Cup bread crumbs

2 Tbsp. sesame seeds

Oil for frying

Pound chicken pieces.  Beat eggs, and add salt and pepper. Dip chicken into flour, then egg and the the bread crumbs and sesame seeds.  Add to preheated frying pan (medium high heat) and cook 2-3 minutes per side until golden.