Pork schnitzel, mushrooms, peas, scallion in cream

Pork roast slices are hammered flat, seasoned, dusted with seasoned flour, dipped in seasoned milk, returned to seasoned flour and fried in a large preheated skillet with butter. 

Mushrooms and shallot are fried in the same skillet at the same time. Frozen peas added with additional butter. Schnitzel removed from skillet, doused with wine, allowed to simmer off, then doused with heavy cream. Viola. I meant to say voilà! Lunch in ten minutes. 

Pork schnitzel

This is some kind of pork roast that rightfully should be treated as a single unit, slathered with mustard for flavor and for glue to hold on brown sugar and additional spices, and then roasted, and I still may do that.

But instead for now I sliced off a piece and flattened it to schnitzel. 

Escalope-style, if you prefer a Gallic rather than Teutonic descriptor.

This pork treated this way was a lot better than I expected. I do this all the time with chicken breasts but it never occurred to me to try it with a piece of pork roast. It is a nice discovery.

Earlier, here I was minding my own bees wax having lunch when I noticed sustained movement through the vertical blinds. I thought it was a line of children bouncing across the snow covered sidewalks, then another line, then another line, but no, it was adults mostly in their underwear, mostly pink.