Boys:

Maybe it’s the SoCo talking*, but I cannot wait till we get to share in beery goodness ‘roun the General’s Christmas tree and muse about beeriness and all things beery. Beer beer beer. I am listening to the Nutcracker Suite, and enjoying every hour of it as my now expanded thought capacity has clarified my stance on brewing techniques in the same way as one would clarify butter for, say, searing veal milanese–which happens to be the General’s favorite dish. Take note.**

The Kolonel’s Tripel, the Captain’s fruitirific something-or-other, and my Altbier will make this as wonderous an event as this afternoon when I provided a DVD-which-was-not-appropriate-for-a-family-website to an unsuspecting female at a White Elephant Christmas bash. The look on her face was not only priceless, it was also captured on camera. Pictures to follow. It was also traded amongst several men and women, repeatedly, throughout the event. Most notably, the most traded item was a bagged filled with (I am not making this up) vodka and a bottle of Viagra. Those little blue pills sounded experiment-worthy for recreational purposes, but on the other hand, it did not seem like the best idea. That whole prescription thing. And I digress. See you all next week. Cameras ready!

*I guarantee it’s the SoCo talking.

**In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate. Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal. Serve with lemon wedges. © 2007 Scripps Networks, LLC. All rights reserved.