Living in the City, it’s fairly easy to food shop, cook, and use leftovers more like the way many Europeans do. We buy food for just one to three dinners at a time. We walk to the grocery stores and shops and carry our purchases home by hand. That right there serves as an incentive to plan more, buy less. Instead of just “reheating” leftovers, we try to change them into new and interesting dishes. One of my favorites is to use leftover jaeger schnitzel as the base for “veal” cutlet parmigiana. As Betty Furness pointed out long ago, once it’s under the breading, sauce, and cheese, you can’t tell the difference between pork tenderloin cutlets ($5 a pound) and veal cutlets ($16 a pound). Many restaurants are well aware of this!

Living in the City, it’s fairly easy to food shop, cook, and use leftovers more like the way many Europeans do. We buy food for just one to three dinners at a time. We walk to the grocery stores and shops and carry our purchases home by hand. That right there serves as an incentive to plan more, buy less. Instead of just “reheating” leftovers, we try to change them into new and interesting dishes. One of my favorites is to use leftover jaeger schnitzel as the base for “veal” cutlet parmigiana. As Betty Furness pointed out long ago, once it’s under the breading, sauce, and cheese, you can’t tell the difference between pork tenderloin cutlets ($5 a pound) and veal cutlets ($16 a pound). Many restaurants are well aware of this!

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