Schnitzel Cordon bleu
In 1975 I moved to PHV, a U.S. army base in Heidelberg. The first week I was there I was told that I had to go to a restaurant located near the base in a small town (I don't remember the name). I do remember the name of the restaurant as the "Golden Rose" known for their incredible Cordon Blu. I remember the cordon blue taking up half of the plate, it was breaded, and sealed into the middle was melted hot cheese and tender meat juices just waiting to pour out when you cut into it. It came with the most awesome carrot salad and potato. Since that time I have never had a cordon blu that was presented in that manner. It may have been deep fried to seal in the juice and cheese. I have made several attempts to replicate the dish, however my cheese always seems to ooze out and chicken/ham to be a little dry when baked.
Another recipe I have not seen since then was from a restaurant known as The Golden Anchor located in downtown Heidelberg. It has since been remodeled into an upper scale restaurant. The menu has since changed but back in 1976 they offered an apple strudel with warm vanilla sauce that was wonderful.
If you have or know of these recipes it would be a great discovery not to mention food happiness for the remainder of my life. Thank you for your time and hope you are able to find my requests.
Cindy in Montana