Wiener Schnitzel

4 chicken or veal cutlets

2 eggs

salt

flour

bread crumbs

olive oil

lemon

Wrap each cutlet in wax paper and pound the cutlet making it as even as possible but not too thin.  toss the cutlets into a bowl where you placed about a cup or two of flour.  In a second bowl mix the two eggs and in a third bowl some bread crumbs.  Making sure you cover the cutlets thoroughly in flour then into the eggs and finally the bread crumbs.  In a non stick pan with the olive oil heated place two cutlets at a time and cover.  After a few minutes flip and cook until brown on both sides.  Cook other two cutlets the same way then place all the cutlets into the frying pan and keep at the lowest setting for 10 minutes then serve.  Sprinkle lemon juice over cutlet.

Cinnamon bread french toast casserole

1 loaf of cinnamon swirl bread cubed

6 eggs

3 cups 1/2 and 1/2

2 tsp vanilla extract

Confectionery sugar

Maple syrup

In a greased casserole dish place cubed bread.  Beat the eggs and combine with the 1/2 and 1/2 and vanilla then pour this mixture over the bread.  Cover the dish and set in the refrigerator for an hour or overnight then when ready bake at 350 for 45 minutes.  Uncover and sprinkle with the confectionery sugar and maple syrup.

Breakfast Greek Quiche

1 medium tomato diced (may substitute 1/2 yellow pepper and 1/2 red pepper)

1 medium onion

2 tbsp butter

6 eggs

1 cup feta crumbled

1 cup 1/2 and 1/2

1/4 tsp black pepper

1 unbaked pie shell

Most frozen pie shells come in packages of 2 so double the recipe and freeze one for later.

Preheat oven to 350

Saute tomato and onion in butter and then spread evenly in a pie shell.

Cove with feta cheese

In a bowl combine eggs and 1/2 and 1/2 mix and then pour into pie shell

Top with a few thinly sliced tomatoes

Bake for 40 minutes

Braised Chicken and Spinach

1 lb bone-in chicken

1/2 tsp thyme

1/8 tsp pepper

2 Tbsp butter

1 Chopped onion

3 Cloves chopped garlic

1 & 1/2 cups chicken broth

1/4 cup white wine

1 12 oz of baby spinach leaves, washed

Season chicken with thyme and pepper.  In frying pan place chicken and brown on all sides, then add onion and garlic cover and cook for 5 minutes on medium.  Remove chicken add broth and wine to mix and bring to a boil.  Add chicken back to pan, cover and simmer for 10 minutes, stirring occasionally until chicken is done.