Pork chop cut in half and pounded flat then breaded, fried in olive oil and drizzled with hot caper and lemon butter.
The original of this dish is made with a veal escalope but in the very same way. There are many variations on this dish with anchovies, fried egg and a few others. They were very popular in the '60's and '70's until the new trends came in and now they are rarely seen in good restaurants.
1 comment:
Thank you for making schnitzel the way it was intended and not just steaming a hot dog and calling it schnitzel. I love good schnitzel and yours looks tasty.
That sounded a LOT dirtier than intended.
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