J. Belinda Yandell
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    • The Great Fried Chicken Debate
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    • Up in the Air
    • Sexy Appliances
    • How a book can save your life
    • Death Watch
    • The Best Daddy in the World
    • Was my Cell Phone Raptured?
    • The One that Got Away. Thank God.
    • The Whole Food Experience
    • The Pitfalls of Being Online Past Midnight
    • Where Babies Come From
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    • Fleeing the Country
    • I Want a Hopper
    • A Nightmare Thanksgiving
    • When Inspiration Dies....
    • Gay Eskimos, ABBA and Lost Love
    • The Truth About Fat Chicks and Personal Ads
    • A New Career
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Picture

Schnitzel must be German for "yummy"

7/13/2016

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Tonight’s adventure in culinary exploration takes us to the lovely Bavarian countryside for pork schnitzel. Ah, I can hear the little goatherds yodeling....

The beautiful pork cutlets from Marley Spoon are first dipped into a wash of egg and Dijon mustard (this made Da Boyfriend very happy, he’s a big mustard fan) and then rolled in panko bread crumbs. I see why panko has been all the rage in recent years, because it freakin’ ROCKS. So light and crunchy! It’s got me looking around the fridge for anything else I can roll in them. Unfortunately, most of what I have in my fridge right now is ice cream....

The side dish is gold potatoes with wilted cabbage, cooked with a shallot and, right before serving, doused with a tiny bit of white vinegar and butter. It was an unusual way to cook cabbage -- yeah, I toss that off like I cook cabbage in a dozen other ways all the time, when in reality I’ve never actually cooked cabbage in my life. I should say, more accurately, it was an unusual way for me to EAT cabbage. Who knew you could cook cabbage that wasn’t boiled to mush?

And lets give a nod to shallots, because they are really lovely, something between an onion and garlic.

The prep was quick -- I think that Marley Spoon over all has had less prep, and I’m all for that.
​
If only Martha would stop sending me that garlic.... and if you’ll excuse me, I think I am remembering why I don’t eat more cabbage. I have to find the antacid.
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