BUSKAID

Buskaid is:

Buskaid is a thriving Academy of String Teaching and Performance, situated in the heart of the South African Township of Soweto. Its primary mission is to give opportunities to impoverished and previously disadvantaged township children to learn classical (bowed) string instruments to the highest international standards. 


Buskaid has got a vision and it is:

                       ᛫ Through learning and playing classical music, all township children will be given the opportunity to channel their creative energies and talents.

Buskaid has got a mission too, and it is:

                      ᛫ Giving children from impoverished backgrounds in the communities of South Africa the opportunity to learn classical music of stringed instruments to the highest possible norms.

                          ᛫  They have got an unique style playing and repertoire,to encourage the most talented of these students to form their own professional orchestra.

                          ᛫ Training a select number of its students to become professional string teachers.

                          ᛫ Setting up with the secondary aim of producing Buskaid's own hand-made violins, violas and cellos, staff its own instrument repair workshop, offering employment opportunities to local youth.

MY RECIPE FROM GERMANY

                                                           PORK SCHNITZEL

INGREDIENTS

2 lbs boneless pork chops

1/3 cup all-purpose flour

1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)

1/2 tsp paprika

1/2 tsp black pepper, freshly ground

3 large eggs

2 cups panko bread crumbs

Olive oil, canola oil or any high heat cooking oil to saute

Lemon wedges to serve (don’t skip the lemons!)

RECIPE

1º Cut pork chops of fat and cut into 1/2" thick cutlets ( I use 3 large costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with a wrap (this prvents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.

                     
                      

2º Set up 3 bowls. In the first bowl combine 1/3 cup flour, 1 Tbsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

3º Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to  keep your hands clean. Repeat with remaining cutlets.

4º Once all cutlets are breaded, heat a large non-stickpan over medium heat and add enough oil to cover the bottom of the pan. once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes each side or until cooked trough. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness-juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).

When I went to Germany this was my favourite meal.