I’m a little behind in my cooking. I apologize. Last week was crazy to the insane at work. However, I plan to make two new recipes this week to compensate. Sound like a fair deal? Good.
It’s fall and for some reason I was feeling slightly Germanesque. Don’t ask me why. I lived in Germany for a year and that’s reason enough for me. Geoff worked a morning shift and I had the day to myself to organize the house a bit, walk on the treadmill while watching Buffy the Vampire Slayer, color my hair and grocery shop. Now, what was I going to make for dinner? To the accordion file I went and out came Chicken Schnitzel with Mustard Sauce. See. German.
I tweaked by using 0% yogurt and panko crumbs instead of grinding up white bread. I served it up with some quickly blanched sugar snap peas and simple baked potatoes (with yogurt substituting for sour cream). It was super simple to make and tasted great and ended up being enough food for two full meals for each of us. We’re even saving the mustard yogurt to use on sandwiches later in the week. Yay!