On 10/5/2019 7:34 PM, A Moose in Love wrote:
> Pork schnitzel. I buy the schnitzel already run through a tenderizer at my local deli. When it's time to cook it, I pound my meat more so that it gets thinner.
> Then the usual breading and frying, 1/2 butter, 1/2 cooking oil. Served with chilled potato salad. Of course the soup was chicken soup with rivels. I make the rivels with a stiff type dough, and then grate it on the large holes of the box grater. It's very time consuming, but I love those things in a broth. Vanilla ice cream for dessert.
>


Sounds like a good meal, be it lunch or dinner. Anything special in the
breading?