Funky Fridays: Crunch and funk go hand in hand here, with a crispy coating hiding a slip of prosciutto wrapped around the pork, then topped with a pile of pungent caraway-flecked sauerkraut on a pretzel or kaiser roll with a schmear of mustard. Austrians and Italians both say they were the first to pound tough meat cutlets, dredge and fry them, rendering them tender and delicious. Variations abound, ranging from the original veal to chicken to even –
gasp! – vegetarian attempts. The common denominator is the quest a juicy, tender bite inside a crunchy coating. This incarnation will make our ancestors proud.