It is a special evening when we can go to Miller Union. Many dishes, like the pork schnitzel, are served with a seasonal twist. Will chef-owner Steven Satterfield share the recipe for a spring version of this favorite? — Lamar Hunt, John Creek
For spring, Satterfield is serving his pork schnitzel with peas and rhubarb chutney. He provided the recipes for the three components and suggests serving this with sauteed spring greens, as you see in our photo. Satterfield has garnished the dish with edible spring flowers and tiny sorrel leaves.
Satterfield says the pork benefits from a long soak in the buttermilk, as long as overnight, so plan your preparations accordingly.
Fresh peas should be coming to local farmers markets soon.
From the menu of ... Miller Union, 999 Brady Ave. NW, Atlanta; 678-733-8550, millerunion.com.
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