Will try those ingredients next time. Don't know if any of the local markets sell large cutlets of pork, but will look around. Some of the jagerschnitzel I had in Germany was a little gamey (special stock reserved for Ami's?). :hmm:
Of course, one could always use chicken in place of pork, and you'd have to pound it flat with a mallet.
Personally I don't eat much beef or pork, instead I do most of my home cooking with poultry or seafood (Southern, Mexican, Chinese). Damn, now I'm hungry for some red beans and rice or gumbo...
Thank goodness for Johnsonville Brats, they taste exactly like the weisswurst and rotewurst I devoured in Germany.
Haven't tried Middle Eastern food in a while, so if you have any good recipes Avon, let me know.
Among the "delicacies" I've tried over the years- beaver tail, beaver meat, cow tongue, cow heart, buffalo tongue and heart, "boudin blanc" sausage, antelope, elk, venison, frog legs, etc. My brother-in-law made a "tur-duck-hen" a while back, missed that one (he also deep fried a turkey for Thanksgiving). He tried some alligator tail, said it "tasted like chicken", although a little stringey.
Yours, Mike
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