Schnitzel

I am such a maroon. I misspelled schnitzel last time I wrote about it. I can only blame my non-German heritage. Do forgive me.

The s-i-l was finally able to come up to visit last week. Trying to coordinate everyone’s vaccines has been most interesting. I’m still paranoid and will probably continue to wear a mask. It’s too easy to slip on a mask when in doubt.

So, what’s schnitzel? In our family, it’s meat cutlets smushed to about a 1/4 inch thick. You can use a mallet, a rolling pin a plate edge. Whatever works for you. It’s a great meal for taking out aggression.

G and I usually do this in tandem. I break a couple of eggs on a plate and whip them up a bit. The next plate is Panko. Unfortunately, I could not use it when the s-i-l was here and so we used gluten-free Juanita chips. Yawn! I love Juanitas but not on this.

We heated the cast iron frypan with canola oil or whatever you prefer. Most people like a 3rd layer of crust, but I don’t. We dip the cutlet into the egg and then into the Panko. Brown the cutlet for a couple of minutes a side. We keep them warm in a 200 degree oven until we’re ready to eat.

This is such an old fashioned meal. I usually make a simple brown gravy to go with this. Tomorrow, we’ll have cutlet sandwiches with shredded Romaine and mayo.

****From the Recipe Box:

Anything that makes a nice crumb works beautifully.

and remember What J.K. Rowlings said: It does not do to dwell on dreams and forget to live. Big kiss, Lynn