Friday, November 20, 2009

Cardoon Schnitzel

"He stared balefully at the half-empty bottle of Scotch on the coffee table, and the bottle glanced dismissively back at him. Only he and the bottle knew how tired he felt, and neither of them was about to tell. The lurid pinks and violets of a Los Angeles dawn were beginning to bleed over the horizon, but Cardoon Schnitzel's mood remained unremittingly dark. His latest case was proving harder than he had expected, and he was beginning to wonder if his formidable powers of detection had finally met their match."

cardoon stalks
olive oil

Steam the cardoon until tender, drain and leave to dry for 10 minutes or so.
Coat the cardoon in seasoned flour, then dip in beaten egg, then coat in breadcrumbs.
Fry in plenty of oil until golden brown.

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