Cooking for Sunny

This is the meal I cooked for Sunny and I Saterday night

I enjoyed this dish as a child while my family joined our dad on a tour in Germany in the Army in the fifties.

This is called Snitzel, while originally and traditionally is made with veal, lean pork tenderized with tenderizing mallet breaded with flour, egg and milk wash and dipped in bread crumbs before frying at 350. I usually serve this with a lemon wedge and I have seen it served with a fried egg on top.

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These are butter boiled potatoes lightly salted and peppered.

Brussel sprouts steamed to the perfect tenderness, seasoned with the leftover butter from the potatoes.

This is red cabbage fried with onoins, apples and sugar with vinegar reduced with a crumbled Bacon garnish before serving.