[ THE ELECTRIC KITCHEN ]

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A trio of dishes
a la Swiss Haus

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These dishes were prepared by Freddy Halmes of Swiss Haus on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Swiss Haus Steamed Manila Clams

6 tablespoons melted butter
2 teaspoons minced garlic
1 tablespoon minced shallots
2 tablespoons chopped parsley
1 pound Manila clams
2 tablespoons white wine

Sauté butter, garlic, shallots, parsley and clams in a pot until shallots are translucent, 2 to 3 minutes. Add wine and cover 5 to 7 minutes, until clams open. Serve with lemon wedges and crusty bread. Serves 2.

Fresh Island Onaga Swiss Haus Style

8 onaga fillets (3 ounces each)
Salt, to taste
Flour for dredging
Melted butter for sautéing
2/3 cup veal or chicken stock
Juice of 1/2 lemon
2 teaspoons capers
1/4 cup butter

Season fillets with salt and lightly dredge in flour. Add butter to skillet over medium-high heat; sauté fillets on both sides until golden brown. Add stock, lemon juice, capers and butter; simmer until sauce begins to thicken. Serves 4.

Swiss Haus Holstein Schnitzel

4 veal or pork cutlets (4 ounces each)
Salt and pepper, to taste
6 eggs
Flour for dredging
Breadcrumbs for coating
Melted butter for frying
8 anchovy fillets
4 teaspoons capers

Flatten cutlets to 3/8-inch thickness; season with salt and pepper.

Beat 2 eggs. Lightly dredge cutlets in flour, dip into eggs and coat with breadcrumbs.

Fry cutlets in melted butter until golden brown on both sides; drain.

In another skillet, fry remaining 4 eggs, sunny-side up.

Serve each cutlet topped with a fried egg, 2 anchovy fillets and 1 teaspoon capers. Serves 4.

Nutritional information unavailable.

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