Tuesday Night Schnitzel

Veal was on sale at the Coop, so we had a close approximation to Wienerschnitzel last night.
I pounded out the veal; seasoned it; breaded it with flour then egg then fresh bread crumbs; sauteed it in butter; and served it with a lemon wedge.

We also had oven-roasted potatoes and some more stewed zucchini (with a bit of herbs de provence this time).

Good food!

Wine: Penfold's 2004 "Rawson's Retreat" Shiraz/Cabernet Sauvignon. The wine isn't bad, but I would have preferred a pure shiraz; I didn't really need the taste of stems in my plushy fruity.