Pixmaker wrote:

> I often make a schnitzel or a veal Cordon Bleu in the classic way - by
> frying in lard (or Crisco) but, after surgery, my lady doesn't react
> well to fried foods. Is there a way to prapare the veal in the normal
> way but bake it or, somehow, avoid the frying and consequent fat
> content?
>=20
> I know, it's almost blasphemous to suggest such a thing but we love
> the meal yet don't want to suffer the consequences.

You can make an approximation by doing an "oven fry." The basic=20
technique is to flour, egg wash, coat with crumbs or more flour or=20
whatever and bake, usually around 350=B0F or so. Typically, some fat is=20
trickled over which wicks over the coating and largely runs off. It=20
gives a slightly fried flavor (because the hot oil actually *is*=20
frying) with a tiny fraction of the residual fat. Drain on paper=20
toweling before service.

Pastorio