Cassie made Schnitzel.
Caroline, Tom, and I prepared the side dishes which included the last of our summer lettuce in a green salad, potatoes, and a wedged Meyers Lemon for squeezing over the salad and/or schnitzel.
The meal took less that thirty minutes...and hit the spot!
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| Cassie flattened two medallions, cooked them, and each of us had one half a schnitzel. A filling and tasty lunch, to be sure! |
The amazing thing is that it's just pork medallions - smashed thin - coated in cracker crumbs, and fried, three minutes per side. Yet, there is a sense that it is more than merely 'the food of the people.'
Another indication that 'country food' is not only healthy, but cheap, and often quick. A little goes a long way.
A little history can be found on Wikipedia:
"There is a debate as to where schnitzel originated. Some claim Milan, northern Italy, as cotoletta alla milanese, though others say it appeared in Vienna during the 15th or 16th century. One hypothesis is that it could have been brought to Austria during the Battle of Vienna in 1683 by Polish and German troops. According to another hypothesis, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1845.[2] Variants of this dish are common around the world."
Whatever its origin, Schnitzel is 'fast food' at its healthiest, tastiest best.
(Today marks the end of the 'Twenties' in our Challenge participation. Two more days - 'Thirties' - and we will have crossed the finish line. Amazing. Time flies when you're having fun!)
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