Schnitzn'

Veal schnitzel with a yogurt, mustard, lemon juice, paprika, and parsley sauce. 

The sauce was thinned with water.  It could have used a little bit more, but was fine with the tartar sauce like consistency.  Still a step up from the usual squeeze of lemon juice, although that's not bad either.

For the schintz it was veal scaloppine from Plum Creek.  The thin veal was seasoned with salt and pepper and dredged in flour, then egg, and then fresh whole wheat breadcrumbs.  They chilled for little bit and then were fried up in some lard.

Real winter fare. (and sorry for the noise in the photo--as has been said here many times, this isn't a photo blog)