Copenhagen Schnitzel - Københavner Schnitzel

When I was a boy my father taught Chemistry at a Gymnasium near Bremen, Germany. I came to appreciate the heartiness of German food, so I was delighted to find this recipe recently in a book called "Delectably Danish" by Julie Jensen McDonald. Schnitzel may not be Danish in origin, but I don't care. This looks good.

Whip the cream. Cut the almonds in pieces and mix in the whipped cream with the lemon juice. Peel the apples (and core?) and cut in thick rings.

Cut the fillet in 4 slices and brown for one minute on each side in an ungreased pan. Turn heat down and brown in the butter 3 minutes on each side. Season with salt and pepper and remove meat to a warm place while cooking the apple rings in the pan.

Lay an apple ring on each fillet, fill center with whipped cream mixture and decorate with green grapes.

This handsome entree may be served with potatoes and a green salad.