Schnitzel must be German for "yummy"

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.
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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.