Chilled, Marinated Turkey Schnitzel
       1 1/4 pounds boneless, skinless turkey breast, cut into 1/4-inch slices (about 10 pieces) and pounded thin
       Salt and pepper, to taste
       1 cup flour
       Egg wash (2 eggs and splash of milk, beaten lightly together)
       2 1/2 cups herbed fresh bread crumbs
        1/2 cup vegetable oil

        MARINADE
       1 cup extra-virgin olive oil
       Juice of 2 lemons
       1 lemon, thinly sliced
       1 small red onion, thinly sliced
       Fresh black pepper, to taste
       Small handful of chopped fresh herbs, such as rosemary, basil, thyme and/or mint

        Lightly salt and pepper turkey, then dredge in flour. Shake off excess, dip in egg wash and then in bread crumbs.

        Heat oil over medium heat and saute turkey slices until brown, about 3 minutes per side. Remove fried turkey to rack to cool.

        To make marinade, combine all ingredients. Place cooked turkey slices in shallow pan and pour marinade over. Marinate 4 to 6 hours, covered in refrigerator, or overnight.

        Serve with German potato salad, sliced tomatoes and/or cucumbers. Makes 4 to 6 servings.
       — Ron Wise, Iron Horse Inn

        Eggplant Schnitzel Napoleon with Tomato, Portabella, Goat Cheese and Poblano-Tomato Chutney

3 portabella mushrooms, stems removed, caps sliced crosswise into 3 1/4-inch slices
       6 tablespoons olive oil
       3 tablespoons balsamic vinegar
       Salt and pepper, to taste
       1 eggplant, sliced into 8 1/4-inch slices
       2 cups milk
       2 cups fine cornmeal or polenta
       1 bunch watercress, washed, large stems removed
       2 ripe tomatoes, cored and sliced into 8 1/4-inch slices
       3 8 small rounds of fresh goat cheese

        Toss mushroom slices in 2 tablespoons olive oil and 2 tablespoons vinegar. Season with salt and pepper and grill 1 minute on each side. Remove to keep warm.

        Dredge eggplant slices in milk and then corn meal. Fry in olive oil 2 minutes per side. Remove to keep warm.

        Lightly dress watercress in remaining olive oil and balsamic vinegar, and season with salt and pepper. Place one mushroom slice on each of four plates. Layer with tomato, then eggplant, goat cheese and watercress. Repeat layers again. Serve with Poblano-Tomato Chutney.
        Poblano-Tomato Chutney

3 large tomatoes
       3 poblano chiles, roasted, seeded and peeled
       1 small jalapeno, seeded and minced
       1 small red onion, diced finely
       1 tablespoon chopped garlic
       1 tablespoon minced fresh ginger
        1/2 cup rice wine vinegar
       3 tablespoons brown sugar

        Core and blanch tomatoes quickly in boiling water to remove skins. Cut in half and squeeze out seeds. Cut into 1/2-inch dice.

        Combine tomatoes with remaining ingredients and simmer over low heat for about 30 minutes, until liquid evaporates. Serve cold or at room temperature.
        Latino Pork Schnitzel with Fried Plantains, Black Bean Mashed Potatoes and Chayote-Mango Salsa
        1/4 cup each, chopped: basil, thyme, oregano and cilantro
       4 cups fresh bread crumbs
       1 cup grated Parmesan
       Kosher salt and black pepper, to taste
       2 medium eggs
       1 cup milk
       6 pork loin cutlets (about 2 1/2 ounces each), pounded thin
       1 cup olive oil
       CHAYOTE MANGO SALSA
       1 large peeled chayote, pitted and cut into 1/4-inch dice
       3 mangoes, peeled, pitted and cut into 1/4-inch dice
       1 teaspoon peeled and grated ginger
       1 teaspoon finely chopped chipotle chile
       1 tablespoon fresh lime juice
       Kosher salt and black pepper, to taste
        Black Bean Mashed Potatoes

       4 large baking potatoes, peeled and quartered
       6 cups low-sodium chicken stock
       1 teaspoon kosher salt
       1 tablespoon unsalted butter
        1/2 cup heavy cream, room temperature
        1/2 teaspoon chopped roasted garlic
       1 1/3 cups cooked or canned black beans, drained well
        Crisp Plantains

       Peanut oil for frying
       2 large green plantains, peeled and sliced lengthwise thinly, or cut 1/4 inch on the diagonal into “coins”
       Kosher salt, to taste

        To make schnitzel, combine chopped herbs, bread crumbs, salt and pepper in large bowl. Add eggs to another large bowl and beat well. Add milk and season with salt and pepper.

        Season cutlets on both sides with salt and pepper and place in bowl with egg wash. Remove cutlets from egg wash one at a time, allowing excess liquid to drain. Dredge cutlets in bread crumbs, and press down firmly with hand to help crumbs adhere. Place cutlets in sheet pan.

        Heat 1/2 cup of oil in large skillet over high heat about 2 minutes, until oil bubbles when corner of cutlet is dipped in. Place 3 cutlets in skillet and cook about 30 seconds. Reduce heat to medium high and cook another 1 minute, until cutlets are golden brown and crisp. Turn and cook second side until crisp, about 1 minute. Remove cutlets and place on paper towels to drain. Pour out oil and add remaining 1/2 cup olive oil. Cook remaining cutlets and keep warm until serving.

        To make salsa, combine all ingredients in large bowl and mix well. Use immediately or cover and refrigerate up to 24 hours. Mix again before serving.

        To make mashed potatoes, place quartered potatoes in large pot with chicken stock and bring to boil. Simmer until potatoes are very soft, 20 to 30 minutes. Drain well, return potatoes to pot or to bowl of electric mixer. Add salt, butter, heavy cream, roasted garlic and drained black beans and beat until smooth. Taste and correct seasonings. Keep warm until serving.

        To make crisp plantains, heat peanut oil in deep fryer to about 365 degrees (or heat 2 inches of oil in deep, heavy pot). Oil should be hot enough to quickly crisp small piece of plantain.

        Working in batches to avoid crowing, fry plantain pieces until golden brown. Drain on paper towels, sprinkle with salt and keep warm until serving.

        To assemble dish, place mashed potatoes on plate, and drape slice of schnitzel over edge. Garnish with crisp plantain and place salsa at edge of plate. Makes 6 servings.
       — Henry Warman, Cafe Cin-Cin, downtown
        Traditional Weinerschnitzel

6 veal cutlets, pounded thinly
       Lemon juice
        1/2 to 1 cup flour
       2 eggs, lightly beaten with 2 tablespoons cold water
       2 tablespoons vegetable oil
       1 generous cup dry, fine bread crumbs
       4 to 5 tablespoons butter, lard or vegetable shortening

        Marinate cutlets in lemon juice for up to 30 minutes before they are breaded. Sprinkle with salt on both sides.

        Beat eggs and water in wide flat bowl; beat in oil. Measure flour on waxed paper or wide plate.

        Dip cutlets lightly into flour on both sides, then into beaten egg mixture. Let excess egg drip off, then dredge cutlets into bread crumbs. Let cutlets stand at room temperature 15 to 30 minutes.

        Heat butter or shortening in large skillet. When fat is hot, fry cutlets slowly until golden brown. Turn and brown other side (about 4 to 6 minutes per side). Place browned cutlets in 250 degree oven, uncovered, to keep warm. Repeat cooking with remaining cutlets. Makes 3 to 6 servings.
       — The German Cookbook (Random House; $34.95)

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