Schnitzel and Salad
february 26, 2014

Pounded pork with breading, fried in butter, along with my favorite salad: Canal House's Mock Cesar. Both are from Volume No 3, p. 95. To make croutons, I'll cube up the leftover bread we have, rub it with a clove of garlic cut in half, then warm some olive oil in a big pan on the stove, toast the cubes and add salt. My friend Jill would mock me for making my own croutons, but they sure taste good! 

--- After dinner follow up:

I roasted some potatoes to bulk up the kids a bit. This meal is so, so, so greasy and loaded with fat. But my whole family, including myself, loves it!