Friday July 13 (oooooh…)
A sort of variation on the standard veal/pork piccata, mostly because we had a dollop of butter from the chile corn.
So we fried up your basic slices of pork breast, but dusted with cumin, coriander and kosher salt. Then we deglazed the pan with wine, and monter-ed au beurre with the lime/butter/chili juice.
Served this with the cute, cute, cute, baby squash. Just steamed for a minute and perfect for swirling around in the sauce.
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