Everyone enjoys this simple meal. I like to serve it with thin spaghetti tossed with a lemon butter sauce and sliced tomatoes with a drizzle of balsamic glaze.
So, SO good and tastes much lighter than what I’ve had in restaurants (probably because this recipe calls for pork rather than veal). The key to this dish is preparation. The pork can be pounded, breaded and stored in the refrigerator for a few hours (sealed tightly with plastic wrap) and the other ingredients canContinue reading “Weiner Schnitzel with Sweet and Sour Cabbage”