Some of my own silliness (and a favorite family recipe):
Schnitzel
Boneless porkchops, pounded thin;
peppered flour to dredge them in;
milk-splashed eggs (these beaten well);
homemade breadcrumbs (folks can tell).
(If the pork has fat on it,
trim this off and render it.)
Dredge pork in flour; egg dip and then
move to crumbs and dredge again.
After this you are beholden
to fry each chop till brown and golden
in oil, fresh lard, or else some Crisco
(or olive oil in San Francisco)
then set aside in a warm oven
(in Berkeley, this blessed by your coven)
while butter melts. Once browned (amazing)
use water (plain) for the deglazing.
This gravy (clear) should hiss and sizzle.
Cut lemons up. (These used to drizzle
juice on chops, before the salting.)
The taste.... Your guests will be exalting!
Serve all (save guests) with boiled potatoes
and salad bright with red tomatoes.
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