whether you call it a tenderloin (as they do in Indiana) or a schnitzel (as they do here) - it matters not one iota - I just know I NEEDED ONE!
You can take the Hoosier out of Indiana but not Indiana out of the Hoosier.
@sinbach I spent a lot of time in Switzerland with work a few years back…. This was ALWAYS served to our surgical teams and was ALWAYS appreciated 😋
@Lindseyay I might make it better. 😎
I use an entire stick of butter for each schnitzel and let the crust really suck up the butter, before cranking up the heat to crisp the edges.
oooohhhh man....served up with bearnaise and melted baked chevre with lingonberry silt.
#foodporn
@Lindseyay Lingonberry is both tart and sweet and really balances the intensity of the cheese. I wash it all down with ice cold coke zero - because i am healthy like that.
BUT! Every evening after sauna, Minna and I do break out a nice bottle of Pinot Noir from Napa Valley (Black Stallion)....so there is that.
If I ever get the privilege to hang with you, I PROMISE I will make certain that you NEVER go hungry. 😉