Schnitzel and Roesti

The Rösti was a request from my mother, the schnitzel just seemed to fit.

Nothing unusual here : I used pounded-out pork chops for the schnitzel, seasoned them with salt, pepper, and cayenne and then did the standard flour-egg-fresh breadcrumb breading. To make the logistics work I did the Rösti first then tossed them in a low oven while doing the schnitzel. The 95% cooked schnitzel then went in the oven so I could crisp the Rösti in the pan just before serving. This ended up working really well: we had crisp potatoes and tender schnitzel.

As a vegetable side I flash-fried some mixed winter greens with olive oil, garlic, and red pepper flakes.