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Thursday, April 1, 2010

Epicurious Pork Schnitzel
This is a really easy recipe that turned out wonderfully because I followed the comments of the reviewers. The original recipe called for chicken, but I had pork in the freezer and used it instead. I added dijon mustard to the egg wash and deglazed the pan with lemon, as suggested, before adding the butter, capers and parsley for the sauce. Just be careful how much lemon you use - we liked the tartness, so it turned out well. I served it with boiled potatoes smothered with butter and dill (like my grandmother used to serve). ~ Enjoy!

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