-Cycle 1, Item 328-
29 November 2010
Pork Schnitzel with Tater Tots and Saurkraut
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In my on-going struggle to do right by this dish,
(see most recently 1.210 Pork Schnitzel with Tomatoes and Black Olives in Balsamic-Basil Vinaigrette), I've attempted to make the overall meal a bit more authentic by including a form of potato and some saurkraut, both of which are typical accompaniments to Austrian and German cuisine. Of course, I doubt tater tots per se are typically on the menu, but it's the best I could do on short notice. And the saurkraut, of course, was from a jar. Next time, I swear I'll look into making that green sauce, whatever it was, that I had in Frankfurt.