Pan-fried chicken thigh schnitzel in pig fat with cheese and black peppercorns ground in a mortar with a pestle

Lunch was indulgent. I bought a piece of chicken thigh schnitzel from Belconnen C hicken and pan-fried it in some leftover pig fat I had.

I cooked it in the pig fat for five minutes on each side and then turned it once more, added some cheese and put a lid on the frying pan for 2 minutes.

I seasoned the schnitty with black peppercorns I’d hand-ground in a mortar with a pestle. Garnished with parsley.

Close up. Pan-fried chicken thigh schnitzel in pig fat with cheese and black peppercorns ground in a mortar with a pestle. Gary Lum. — Close up. Pan-fried chicken thigh schnitzel in pig fat with cheese and black peppercorns ground in a mortar with a pestle.

I’m still eating food with chopsticks 🥢 to support Chinese Australians doing it tough because people don’t under virology and don’t realise you can’t be infected with SARS-CoV-2 in Australia yet by visiting a Chinese restaurant.