Last week was all about schnitzel with noodles. One pork tenderloin provided three family meals and one lunch for Kev. Here is how I make pork schnitzel: Cut a pork tenderloin into slices about 3/4" thick. Pound them really really flat (that part is fun!). Prepare to dredge. First, in flour with salt, pepper, and sage. Second, in eggs beaten with a little water, salt and pepper. Third in smashed up saltine cracker crumbs and some panko. Then, I repeat the egg and the crackers. Then I put the cutlets in the fridge for a while. This seems to help the breading stay on. I cook them in a little oil in a frying pan, and finish them in the oven while I make the gravy, noodles, apples, and broccoli. If I make spaetzle, I usually need a little help from Kev with the timing...getting everything to be ready at the same time is tricky. Anyway, the cracker-crumb breading is tasty. I think the double coating is the secret.
We finished up the schnitzel on Sunday, and I asked what my family wanted to eat this week. Kev said, "You could make that bean and chicken concoction." He was talking about Giada's white bean and chicken chili, but he refuses to call it chili. So last night, we had the concoction for dinner and it was awesome. We should be able to have it for at least one more family meal and a lunch. Maybe more. I love food that lasts all week. Tonight, everyone is getting a turkey sandwich. I probably won't have to really cook again until Friday. Yep.
Daphne has a stuffy nose. Probably allergies from being out in the wind this weekend. But I'm keeping an eye on her in case she gets the cough that has turned into pneumonia for a few of her classmates. School tomorrow will be a game-time decision, but I hope she can go. I'm in a contest a Curves and can't afford to miss a work-out.
I am being asked to play "Jake and the Neverland Pirates" (terrible show) in the other room now, so I better go. AAAARRRGH!!!
PS. It's MARCH! YAY!!!