Pork Schnitzel

Preheat oven to 350°F (177°C).

Make topping: Using a hand mixer or stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add flour, cinnamon, and salt to the bowl and mix together with a spatula. Add a little milk at a time until the mixture is smooth.

Make blueberry filling: Add blueberries to an appropriately sized baking dish based on the amount of portions. In a small bowl, combine salt, cornstarch, and brown sugar. Sprinkle the cornstarch mixture over the top of the blueberries.

Assemble: Add the topping in a layer over the blueberries.

Place in the oven and bake for 25-40 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is golden. See note. Let cool down before serving. (Reheat for 5 minutes to serve warm if desired.)

Prep the ingredients per the instructions above.

Preheat the oven to 400°F (204°C).

Prep the potatoes: Place the potatoes into a large bowl and cover completely with cold water for 20 minutes (see note). Drain well and pat dry with a towel.

Preheat the air fryer to 400°F (204°C).

Add the fries to the air fryer. Cook according to the directions for the device. Season with salt and pepper.

Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and using a mallet gently pound to about a ¼inch thickness.

Coat the pork with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight. Set aside.

Heat the oil in a saute pan over medium heat. Fry the schnitzel golden brown to an internal temperature of 155°F (68°C) using a thermometer. Then place on paper towels to drain excess grease and season with salt.

Toss the asparagus with oil and season with salt and pepper. Place on a foil lined baking sheet and cook in the oven until tender and roasted.

Serve the schnitzel with lemon. Garnish with parsley. Serve with french fries, ketchup, asparagus, and milk. Enjoy with cobbler for dessert.