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Cook the Book: April's Rosemary Straw Potatoes
I can say that this is indeed a great recipe. I made a big batch of these to go with a burger-a-thon we hosted this weekend and everyone kept saying, "How'd you do that?" when really it was so simple. I think they were the runaway hit of the evening, not the sliders! I wholeheartedly recommend.
Seriously Delicious Giveaway: Zingerman's Gift Certificate
Langres! Or Mozzarella fresh from Bensonhurst in Brooklyn, NY.
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@Quasibonko @Lorenzo Thanks for the tip, I didn't know that Wiener meant "of Vienna." To answer your question, I associated it with Germany because lots of German restaurants serve this style of dish. I have to admit I'm less familiar with Viennese cuisine.
@Dee I like bone-in chops better in most cases, but with schnitzel you've really got to pound it pretty thin so the meat cooks through before the bread crumbs burn. That's hard to do with a bone-in chop.
@Twinwillow Intriguing idea about an egg on top. I'll have to try that some time.