Recipes by Oskar Werner: Cucumber Salad; Wiener Schnitzel

Oskar Werner's Cucumber Salad

2 large cucumbers
2 teaspoons salt
3 tablespoons vegetable oil
5 tablespoons cider vinegar
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons minced fresh parsley (or dill or basil)

Peel, score cucumbers, cut in thin slices. Add salt. Place in glass bowl. Let stand 1 hour to draw off fluid. Squeeze and discard juice from salted sliced cucumbers. Combine with vegetable oil, vinegar, salt, pepper and chopped parsley.

Oskar Werner's Wiener Schnitzel

1 pound veal steak (cut from leg) cut 1/4-inch thick
1 egg
A few drops water (or milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup fine bread crumbs
3 tablespoons sweet butter (or half butter, half bacon grease)
Cooked beets
Sliced lemon
4 anchovy fillets
8 capers

Pound meat with wooden mallet to flatten. Beat egg with water (or milk). Season meat well, dip steaks into the bread crumbs. Heat butter in heavy skillet; brown meat quickly on both sides. Remove steaks to heated platter. Garnish with sliced small beets, slice of lemon over which cross two anchovy fillets and sprinkle with capers. Serve with mixed cooked vegetables (Brussels sprouts, asparagus tips or green beans) and boiled (or mashed) potatoes. Serves 4.

Thoughts: For California touches, Oskar used paprika, a dash of nutmeg and white pepper, to season the meat. Add grated Parmesan or Swiss cheese to bread crumbs. Deglaze pan using white wine flavored with chopped fresh basil, rosemary or tarragon mixed with sour cream.