No unusual fries tonight. After last night's "cruel joke" I fried up a little pile of baby potatoes from our garden for James' dinner. Just slightly bigger than a marble these pink tubers are just about the last of our spring potatoes -- it's nearly time to put in a new crop.I dropped the halved spuds in hot oil (I admit it, I saved the oil from yesterday's squash) until they were tender inside and crisp outside. Meanwhile I dipped thin slices of pork cutlet in beaten egg and then in a mixture of panko bread crumbs and grated parmesan cheese. The cutlets only take about 5 minutes to brown in a hot pan with oil and butter. I kept all of that warm for just a few minutes while I sautéed some spinach in the pan from the cutlets.
A super quick dinner with crunch.
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