Thursday, April 10, 2008

Wednesday Schnitzel

Wow, we haven't done schnitzel since December, it had to happen.

Last night's was a completely standard approach: pork loin chops pounded out; seasoned; breaded with flour, egg, and fresh bread crumbs; sauteed in clarified butter; served with lemon wedges. Really, really good stuff. The fresh bread crumbs make it great.

As vegetable sides we had mashed celery root (diced, cooked with a bit of milk and butter until soft, mashed) and slow-cooked asparagus.

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