Hope so -
I'm geared up for weiner schnitzel
and a little background yodeling completes the experience!
Tender cutlets of veal from Birchrun Hills Farm,
fried to perfection,
I paired them up with a few of autumn's beautiful veggies:
Roasted Brussels Sprouts (I added the carrots)
- I added the spinach to the pan at the end of cooking -
allowed it to heat until wilted.
Ya - gut essen!