The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
These pounded pork cutlets are as common in Latvian cafeterias as they are at wedding banquets. Here, they're elevated by a chanterelle cream sauce.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
An updated version of an Austrian classic.
This is not your ordinary burger!
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Serve these blintzes with sour cream on the side and applesauce too, if you like.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.