Sunday Workout: 40 minutes elliptical, 10 minutes bike, 15 minutes weights, 3 mile run outside.

Oof. Woke up with a may-jah food hangover Sunday morning after Shrek and I whipped up this AMAZING wiener schnitzel dish Saturday evening accompanied with a side of homemade garlic smashed potatoes and mushroom gravy.

It’s one of those in my arsenal of meals I snagged Shrek with way back when we first started dating.

I first made this meal with Jetsetter back in college when we lived only a few apartments down from one another. She’d just returned from studying abroad in Germany and wanted to recreate some of the dishes she had and I was only too happy to be her sous chef. Little did I know it would snag me a man later on!

I think Shrek put it best last night: each dish alone is awesome, but when you put them together and squeeze a little lemon juice atop the schnitz, the entire meal “really sings!!”

Bonus? It’s fun and easy to make, too!

{Made a mini platter of vegetable crudites to balance out all the rich, buttery, fried goodness of the schnitz, taters, and gravy.}

{I think we liked it.} 

* * * *

Jetsetter’s Weiner Schnitzel  - adapted from this recipe.

Ingredients – serves 4

• 1 lb turkey cutlets
• 1 cup breadcrumbs
• 1 pinch onion salt
• 1 pinch garlic salt
• fresh ground pepper 
• sea salt
• 1 tablespoon parsley flakes
• 2 teaspoons lemon juice
• 1 egg
• olive oil

Instructions - 20 minutes 10 mins prep

1. Pound meat until it is less than 1/4 inch thick.
2. Add pepper and salt to both sides
3. In a large skillet, pour olive oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
4. Beat egg in a wide shallow bowl, add: 1 tsp. lemon juice
5. In another wide shallow bowl, add parsley, onion salt, garlic salt to breadcrumbs.
6. Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side. (I used tongs to flip.)
7. Use paper towels to remove excess oil
8. (Tip: keep warm in toaster oven or oven until all pieces are cooked and ready to serve)
9. Sprinkle with remaining lemon juice.

Groovy Mushroom Gravy Recipe

Ingredients – makes 3 1/2 cups

• 5 tablespoons unsalted butter
• 10 presliced mushrooms pack (approx. 2 cups)
• 1/4 cup Wondra
• 2 1/2 cups vegetable stock
• 1/4 cup red wine
• 2 tablespoons soy sauce
• fresh ground pepper

Instructions - 35 minutes 15 mins prep

1. Melt butter in a medium-size saucepan over medium heat.
2. Add mushrooms and sauté until brown, approx. 7 minutes.
3. Stir in Wondra
4. Cook roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit – that’s okay.
5. Stir in vegetable stock, wine, soy sauce, and pepper – bring to a boil.
6. Cook sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping bits that adhere to the bottom of the pan.
7. Serve over mashed potatoes and if you’re feeling really gluttonous, the schnitzel, too