Wiener Schnitzel

I often think that my home produced pork tastes more like veal than pork. It's super succulent and when cooked stays pink (unlike the white cardboard that passes for pork in UK supermarkets). So why not make wiener schnitzel? I took a pork chop, deboned it, beat it out into an escalope with a rolling pin, then a bit of beaten egg and bread crumbs and hey presto! Delicious.

After a short shopping trip in St G this morning, I started fencing the lower terrace of the new field - need to start researching sheep - books on order!