Maureen: You are living the dream, my friend.
Tim: What do you mean?
Maureen: You send me an article from the New York Times about how you can make schnitzel with pork, and just one day later, I make it for you.
Tim: Well, it’s delicious.
Andrew (15): I agree.
Nicholas (11): So do I.
Maureen: Wow. A rare dinner of unanimous and enthusiastic approval. Though what’s not to like? The other thing I appreciate about this dish, which is unusual for recipes from “Comfort Food” is that it was relatively quick to make.
Maureen: Well, sort of. I did make the “sprinkles,” which is the stuff that’s on top of the schnitzel, earlier in the day. I also got the potato salad ready to go earlier too.
Tim: I like that the meat is nice and crisp, as compared to when you make chicken parm, when the meat gets smothered in tomato sauce and cheese.
Maureen: Respectfully, I disagree with your assessment of chicken parm. That’s just a completely different type of dish. Should I make this again?