I know it is, but the chips are adding an extra level of dryness into the equation for me. I'd need a little dab of something Heinz related to help things flow more easily.
Or you could just do the decent thing and make a Jägerschnitzel like a good chap.
I've got no cream and no mushrooms. I'll have to do it Holstein; I have eggs and anchovies.
I could, couldn't I? Particularly as there are cold roast potatoes in the fridge that could be put to use (fück knows why she keeps them - you can't reheat a roast potato, ffs!). I could even add a bit of the gravy into the hash for added flavour. Egg on top. Blinding.
I could, couldn't I? Particularly as there are cold roast potatoes in the fridge that could be put to use (fück knows why she keeps them - you can't reheat a roast potato, ffs!). I could even add a bit of the gravy into the hash for added flavour. Egg on top. Blinding.
Nonsense. The schnitzel is generally served dry in Germany, Austria, my house, the Delaunay and The Wolseley. It's a whole plateful of crispness balanced by the yeilding veal and fluffy chipinteriors.
And lashings of beer, of course.
"Plenty of strikers can score goals," he said, gesturing to the famous old stands casting shadows around us.
"But a lot have found it difficult wearing the number 9 shirt for The Arsenal."