... later that night

Weiner Schnitzel:

-Several lean pork or veal medallions (I prefer pork) about the size of a deck of cards (each)
-a plate of flour (I like gravy flour [i.e. "Wondra" brand], but regular works OK)
-a plate of beaten eggs
-a plate of bread crumbs (Italian style, if you wish)
-a big bottle of oil in a large sauce pan (or deep fat fryer), heated to 350F.

***not optional***A multi-purpose fire extinguisher... just in case...(always have one handy when deep frying)

Directions: Wash and dry meat. Pound flat w/ a mallet (as thin as you can without tearing holes in it.). Coat in flour 1st, then dredge in egg (get it wet), then coat that in bread crumbs. Drop in heated oil for about 2 minutes (or until deep golden brown.. don't worry.. it'll cook... Flip mid-way through).... be sure to watch the oil; don't start a new schnitzel until it's back up to 350. Dry on paper towels and serve w/ a slice of lemon.

Serve w/ noodles (or anything starchy). AWESOME!

Yeah, that's what I did tonight. I cooked schnitzel. (actually, I made jägerschnitzel... same recipe, but with brown portobello mushroom gravy ladled over the top ) I swear to god, it's one of my favourite dishes. It's so tasty, and perfect for a crisp autumn night (like tonight here in central Ohio).

I'm no going to write anything heavy right now, as it's getting late, and I figure I'd like get into the rhythm of writing just a little every day, as I want my posts to develop into more of an online therapeutic log rather than to a news reporting/cleverly poetic/witty/political commentary that most other blogs tend to be. Not that I won't still get political... god knows we need political debate these days.... especially now. For the time being though, if I'm talking to anyone (not that I have any grand delusions.. I know I'm pretty much talking to myself), please bear with me... I'll hopefully hit my stride soon. As always, feel free to post comments, or use my MySpace page or email to correspond w/ me.

Having said all of that; If you like my schnitzel recipe, (or better yet, if you've tried it and liked it) please let me know.
Cheers n' love!
-M