Savoy Cabbage Schnitzel Kapustový øízek
(serves 4)
1 small head savoy cabbage
2-3 eggs
dash salt
dash pepper
1/4 t whole Italian spices
½ c [125 ml] flour
2 eggs, beaten
¼ c [60 ml] flour
½ c [125 ml] bread crumbs
2-3 T oil
Boil cabbage leaves 5 minutes to soften. Drain and chop fine. In mixing bowl combine: cabbage,
eggs, salt, pepper, Italian seasoning, and enough flour to make a sticky dough. Form into 4 patties, each about
½" [1 cm] thick.
Treat the patties like regular schnitzels from this point on. Heat oil in fry pan. Dredge in flour, beaten
eggs, then bread crumbs. Place a øizek in pan and fry until bottom is golden gently peeking under a corner to
check doneness before turning. Very carefully flip once so as not to break the patty and fry until second side is
finished. [Eva says you can skip piercing the Savoy "steak" 3 times as one does a meat Schnitzel.]