Hot In Little Rock

A couple of years ago we were privileged to go to Vienna, Prague, and Budapest as members of a terrific choir.  We sang in famous churches to appreciative audiences, and of course we took in as many sights as possible.  Needless to say, we ate all the local food we could manage.

We had great salads, wonderful cheeses, and decadent desserts. But it was the schnitzel in Vienna that was, as one would expect, fabulous.  So, the other day when we were shopping for dinner, what should appear but nice pork loin already pounded thin.  So little to do and so many memories to relive.

So,  we patted salt, pepper, and a bit of granulated garlic onto the cutlets.  Then we dipped the pork into breadcrumbs, egg, and breadcrumbs again.  A quick sauté in a bit of olive oil (butter would have been nice and we would encourage you to use at least a tablespoon).  When golden and crispy, drain on paper towel and plate, adding a squeeze of fresh lemon juice at the last minute.  We added a simple green salad and some oven roasted carrots.  Our spouse wondered why we had not improvised the huge dumplings we had more than once on that trip.  “Think about it,” we responded.  “A softball-sized glob of cubed bread that has been boiled…not anytime soon.”

The wine, however, is worth enjoying again and again.  The Chateau St. Jean 2008 Fume Blanc (Sonoma) was perfect with the schnitzel.  It is the color of pale gold and the nose has the aromas of melon and citrus.  The flavors on the palate included pear and grapefruit, and just a hint of vanilla.  Maybe next time we’ll take this California wine with us to share with other schnitzel lovers.