Monday: Geschnetzeltes with tortilla

A simple one to use more tortillas: marinate some geschnetzelted pork with garlic, lemon juice, olive oil, parsley, salt, black pepper, and a bit of cayenne for a couple hours. Saute in olive oil and finish with a bit of dry vermouth. Serve with tortillas, a sauce made with sour cream and vermouth (cuisine de kuhlschrank strikes again), and rice.