My winter menu usually features, what we call, “winter meat,” namely a weekly special for carnivores. Usually it’s a stew. But last week we made use of unused veal racks, offering schnitzel on the bone. Customers seemed to enjoy it, as it sold out. Butterflied chop, breaded, pan fried and served with a salad, caper and parsley sauce, we served it with a fried egg.