A few weeks ago, in the depths (you know what I mean) of winter, we needed a bit of a pick-me-up. So I made some lovely crunchy Schnitzel...
http://www.thisoldchef.com/blog.html/schnitzel_redux_sandy_be_damned/
Along with mouth-wateringly delicious shredded Brussels sprouts with a bit of Parmesan...
And TOC's ubiquitous "tater tots," which at our house just means cubed potatoes sautéed until they're golden brown.
Then for something completely different, instead of a sauce, I just drizzled the schnitzel with gorgeous emerald green pumpkinseed oil...
As I've said before, this rich, nutty oil - produced only in the Styrian region of Austria - is worth tracking down to use on everything from salads to schnitzel to ice cream!
Wow! Now that was an experiment that really paid off!
