Quote:
Originally Posted by beppe
Pork cutlets from the neck. I had 4 of them about 1 inch thick. The meat is well surrounded by fat. I seared them in clarified butter with high fire, turning them few times, till well colored. I took them out of the pan and in the fat I fried a pear, skinned, cored and cut in pieces, with salt, pepper, half a stick of cinnamon and few cloves. I added the cutlets and poured a glass of weissen beer.
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That sounds really delicious! The beer surprised me. I was expecting white wine!
Stitchawl